Looking for the perfect summer BBQ recipe? Try this Mexican Street Corn Pasta Salad. I made this for my daughter's unicorn birthday party and everyone loved it.
Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
Corn: Heat the grill to medium. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onion, coarsely chop the cilantro, and cook then crumble the bacon. Crumble the cheese. Add black beans.
In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, bacon, and cheese.
In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
Toss with the salad and enjoy!
(Adapted from Chelsea's Messy Apron)