Summer Black Bean and Pasta Salad

Ingredients

• 3/4 cup uncooked ditalini (very short tube-shaped macaroni, 3 ounces)
• 1 1/2 cups halved grape tomatoes
• 3/4 cup diced peeled avocado
• 1/2 cup chopped seeded poblano chile (about 1)
• 1/2 cup chopped cucumber
• 1/3 cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 (15-ounce) can black beans, drained and rinsed
• 2 teaspoons grated lime rind
• 2 tablespoons fresh lime juice
• 1 tablespoon cider vinegar
• 2 teaspoons extravirgin olive oil
• 3/4 teaspoon bottled minced garlic
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 medium lime, cut in 4 wedges

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain and cool completely.
2. Combine the tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring well. Combine rind, juice, vinegar, oil, garlic, salt, and pepper in a small bowl, stirring well with a whisk. Add pasta and lime mixture to bean mixture; toss to combine. Serve with lime wedges.