Categories: Salad

Ingredients

• 1 pound penne or bowtie pasta
• 1-2 chipotle peppers in adobo sauce, to taste (I like things spicy, and 2 was plenty of heat!)
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 clove garlic
• 1/4 cup olive oil
• 1/3 cup Greek yogurt
• 1 (15 oz) can corn, drained
• 1 (15 oz) can black beans, drained and rinsed
• 2 Roma tomatoes, diced
• 1 avocado, peeled and diced
• Freshly chopped cilantro, to taste

Directions

1. Cook pasta according to package instructions; drain and set aside.
2. To make the pesto, combine the chipotle peppers, Parmesan, pine nuts and garlic in the bowl of a food processor; season with salt and pepper, to taste. Pulse a few times. Add olive oil and greek yogurt and pulse until smooth. Add more olive oil if needed to make it thinner.
3. In a large bowl, combine pesto sauce, cooked pasta, corn, black beans and tomatoes. Fold in avocado and cilantro. Enjoy!

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