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	Mexican Pasta Salad This simple versitile recipe is a new twist on pasta salad and takes less than 30 minutes to make. This unique pasta salad tastes even better the next day after the flavours have had a chance to work together so go ahead and make it advance for your tailgate party, picnic, barbeque or office event. This recipe comes from Tamara Trudeau of Ottawa.

Here's what you do

Dice the eggs, avocado, vidalia onion, and seeded tomatoes. Add them to the bottom of a large work bowl. Add the cooked pasta. Add the zest and juice of the lime and all of the remaining ingredients. Stir and serve topped with grated sharp cheddar. You can also try adding the following ingredients to your Mexican Pasta Salad: green olives, pitted kalamata olives, about a handful of fresh cilantro leaves, diced fresh bell pepper and / or grilled zucchini.

Here's what you need

One (1) can of black beans -- rinsed and drained

� package of rotini pasta cooked and drained

4 hard boiled eggs

1 avocado

� vidalia or other sweet onion

2 tomatoes, seeded

1 lime

1 � tsp ground coriander

1 tbsp ground cumin

1 tsp chili powder (more or less depending on your preferences for heat)

salt and pepper to taste