• Cooking Time:
  • Servings:
  • Preparation Time:


  • Dressing
  • 1/2 cup olive oil or vegetable oil
  • 2 tablespoons lime juice
  • 3 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 2 large garlic cloves, minced
  • 8 ounces wagon wheel macaroni, uncooked
  • 1 (15 ounce) can black beans
  • 1 (9 ounce) package frozen corn, thawed
  • 1 cup salsa
  • 2 tomatoes, chopped
  • 1/3 cup fresh cilantro, chopped
  • 8 ounces cheddar cheese, shredded
  • 2 cups tortilla chips, crushed
  • 1 avocado, peeled, chopped


  • n medium bowl, combine all dressing ingredients; mix well.
  • Set aside.
  • Cook pasta as directed on package.
  • Drain cooked pasta; rinse with cold water until cool.
  • In large bowl, combine beans, corn, salsa, tomatoes and cilantro.
  • Add cooked pasta and dressing to bean mixture; toss until well coated.
  • Stir in half each of the cheese and tortilla chips.
  • Place salad on large serving platter or in large serving bowl.
  • Top with remaining half of cheese; garnish with remaining chips and avocado.


This is my absolute favorite pasta salad. It is so delicious and different! Lots of fresh cilantro is a must!

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