Cilantro Pasta Salad

The 4th of July is next week! Can you believe it? That means a wave of summertime gatherings is right around the corner, and you'll need something to bring to the table. Well, you're welcome, because this is it. I've had so many requests for this recipe I'm surprised I've gone this long without sharing it. The crisp, cilantro-y dressing is perfectly refreshing in the summer sun, and again, it's completely customizable to your tastes. What I've provided here is a simple base recipe - tomatoes, peppers, onion, and olives. You could (should) add corn, avocado, feta cheese, or whatever else your little heart desires.

You Will Need:

1 box dry rainbow pasta
1 red onion chopped (I used white simply because I had it on hand, but red is better)
1 bell pepper chopped (red or yellow for fun color)
1 6 oz can black olives, sliced
1 package grape/cherry tomatoes, sliced
1 4 oz can diced green chiles
1/3 cup white vinegar
1/4 cup fresh cilantro, chopped
2 tsp garlic salt
1/3 cup lemon juice
1/2 cup vegetable oil
1 tbsp white sugar
1 tbsp chile powder

Optional (suggested) additions:
avocado
corn
feta cheese
black or kidney beans

Directions

1. Cook pasta to al dente according to package instructions. Drain and refrigerate.
2. Combine onion, tomato, pepper, and olives in a large bowl. If you're adding corn, beans, or another solid ingredient, throw that in there as well. If you're adding cheese or avocado, keep that separate so it doesn't turn to mush. Set aside.
3. In a small bowl, whisk to combine oil, vinegar, cilantro, lemon juice, sugar, garlic salt, and chile powder. Feel free to taste and adjust as you see fit.
4. Remove pasta from refrigerator and add into the large vegetable bowl. Pour the cilantro dressing over top and toss to distribute. Add any softer ingredients (cheese or avocado) and carefully fold into the mix to distribute.
5. ENJOY!

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