Black Bean Fiesta Pasta Salad

Last night we camped in the backyard with the kids for the very first time.  We tried last summer when Little Brother was only one and it resulted in lots of grumbling on the part of the parents and fussing on the part of the kids.  We ended up sleeping in our beds that night.

Last night was amazing though!  We slept in our hobbitat tent, which we love because it has an amazing celing that lets you see all the stars.  We sang twinkle twinkle, and Big Sister learned the "Star Light, Star Bright" poem.  We shared our wishes and read lots of books.  It took a bit of time before Little Brother finally settled down, but we slept well and the kids actually slept in later than they do in their dark bedroom! 

Before we snuggled into our sleeping bags I made us a light supper of grilled chicken and this pasta salad.  For our chicken I just used a sundried tomato vinaigrette dressing as a marinade; letting it sit for most of the day in the fridge soaking up all those good flavors.   This pasta salad is nice and light, with bright flavors.  The kids weren't huge fans, being picky as ever, but my husband and I sure liked it! 

2 c. shell pasta, or shape of your choice
4 oz. grape tomatoes, halved
1 avocado, peeled and diced
1/3 c. red onion, diced
1/2 c. yellow or orange bell pepper, diced
1 15 oz. can black beans, rinsed adn drained
4 tablespoons chopped fresh cilantro
2 tablespoons olive oil
4 tablespoons lime juice
1 tsp. salt
ground black pepper to taste
1/2 c. asiago cheese, grated

Cook pasta following package directions.  Drain and rinse in cold water.  In a large bowl ently combine your vegetables, making sure not to smoosh up the avocado too much.  In a small bowl whisk together the cilantro, olive oil, lime juice, salt and pepper.  You can add some cayenne or hot sauce here if you'd like a little heat.  Gently toss pasta with vegetables and dressing until coated.  Chill for 4 hours.  Top with asiago cheese just before serving.  Serves 6.