Mexican Pasta Salad

Try this zippy and zesty Mexican pasta salad that's perfect for summer BBQ's, picnics, and potlucks.


Ingredients:
1- 10 oz . box Hodgson Mill Whole Wheat Pasta- bowtie or medium shells
1 quart low-sodium stock
3 quarts water
2 ears of fresh corn, kernels cut off the cob
6 roma tomatoes, cored and cut into 1/2 inch dice
1 large orange bell pepper, seeded and cut into 1/2 inch dice
1 large avocado, peeled, seeded, and cut into 1/2 inch dice
3 scallions, sliced 1/4 inch thick
1/4 cup minced cilantro
3 tablespoons corn oil
2 small corn tortillas, cut into 1/8-inch strips
Juice of two limes
3 tablespoons white wine vinegar
1 tablespoon agave nectar or honey
1/4 teaspoon chile powder
large pinch of salt
3/4 cup corn oil

Directions:
1. Pre-heat oven to 400 degrees.
2. Combine the chicken stock and water in a large saucepan or stockpot and bring to a boil. Add the pasta and stir until the water is boiling vigorously. Cook for 7 to 9 minutes or until desired tenderness. Drain pasta and set aside.
3.  While the pasta is cooking, combine the corn, tomatoes, and bell pepper on a sheet pan sprayed with cooking spray. Drizzle with the 3 tablespoons corn oil and season with salt and pepper. Roast the vegetables for 15-20 minutes until vegetables are nicely browned. Remove pan from the oven and set aside.
4.  To make the dressing, combine the lime juice, white wine vinegar, agave nectar, chile powder, and salt in a small bowl. Whisk to combine. While whisking, slowly drizzle in the corn oil. Set dressing aside.
5. To make the salad, place the pasta in a large bowl. Add the roasted vegetables and drizzle the dressing on. Toss to thoroughly mix and taste, adding more dressing if desired.
6. Gently mix in the avocado, scallions and cilantro. Garnish with tortilla strips.

Serves 8-10

Sensibalance Food BAR Amounts- 4 carbohydrates, 2 fat, and 1 protein