This cool summer salad, loaded with spices and vegetables, is sure to please everyone at your next picnic or special gathering.
Cook pasta according to package directions. Drain and rinse with cold water. Place in a large salad bowl.
Add black beans, the can of diced tomatoes and green chilies, scallions, fresh tomatoes, corn, and black olives.
Mix the dressing in a small bowl and pour over the salad. Toss gently.
Adjust seasonings according to taste.
Garnish as desired.
Note: Substitute wheat pasta for gluten-free if desired. Any shape can be used. We have found that gluten-free pasta that is a combination of corn and rice holds its shape the best.
You can use other vegetables in this salad, if desired. Suggestions would be green and red peppers, zucchini, jicama, and/or marinated artichoke hearts. Also, you could use kidney beans or chickpeas in place of the black beans.