Pepper Pasta Salad with Salsa Vinaigrette

Pasta salads are wonderful and quick meals to prepare during the warmer months of the year.  This recipe was adapted from Rachael Ray's Mac 'N Jack salad.  This also holds up well as a leftover since the pasta soaks up the dressing, so it doesn't get soggy.  It's for sure an easy 20 minute meal.  

The Ingredients:

12 oz Pasta (I like to use Trader Joe's Organic Pasta - Vegetable Radiatore)

1 Red Bell Pepper, diced

1 Orange Bell Pepper, diced 

1 Yellow Bell Pepper, halved + sliced 

1 1/2 Cups English Cucumber, diced 

1 Cup Fresh Corn (optional)

1 14 oz can Pinto or Black Beans (or do both!)

1/3 Cup Salsa (I like to use Trader Joe's Organic Tomatillo Roasted Yellow Chili Salsa) 

1/3 Cup Olive Oil

1 1/2 Tablespoons Apple Cider Vinegar

Honey (optional)

1 Cup White Cheddar or Monterey Cheese, shredded

1/2 Heaping Cup Cilantro, chopped

The Steps:

1) Cook the pasta according to the directions.  Drain and set aside. 

2) While the pasta is cooking, cut all your veggies.  Add veggies and beans, to a large serving bowl. 

3) Add the salsa, vinegar and olive oil to a small bowl and whisk until the dressing has emulsified.  You may desire to add a swirl of honey to add a hint of sweetness to balance out the vinegar.  

4) Add the cheese and cilantro the bowl.  Then drizzle the dressing over the bowl and mix well to coat the salad.  Now you are ready to dish up!