Legendary Tex-Mex Taco Pasta Salad

Name: Legendary Tex-Mex Taco Pasta Salad
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 lb (500 g) ricciole pasta (or other short pasta of your choice); 1/2 lb (250 g) bacon slices; 2 ears of corn, husked; Olive oil; 1/2 green bell pepper, diced; 1/2 orange bell pepper, diced; 5 oz (150 g) cherry tomatoes, halved; 2 green onions, thinly sliced; 1 bunch cilantro, finely chopped; 1 cup (250 ml) black beans, rinsed and drained; 1 cup (250 ml) shredded tex-mex cheese blend; 1/2 cup (125 ml) mayonnaise (or more to taste); 1 tbsp (15 ml) ground cumin; 1 tbsp (15 ml) smoked paprika; 1 tsp (5 ml) garlic powder; Juice of 1 lime; 5 to 6 dashes of Tabasco; 1 cup (250 ml) crunchy southwest-flavored tortilla strips

Preparation 1 h
Cooking 35 min
Servings 6 to 8
Freezing I do not suggest

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Ingredients

1 lb (500 g) ricciole pasta (or other short pasta of your choice)
1/2 lb (250 g) bacon slices
2 ears of corn, husked
Olive oil
1/2 green bell pepper, diced
1/2 orange bell pepper, diced
5 oz (150 g) cherry tomatoes, halved
2 green onions, thinly sliced
1 bunch cilantro, finely chopped
1 cup (250 ml) black beans, rinsed and drained
1 cup (250 ml) shredded tex-mex cheese blend
1/2 cup (125 ml) mayonnaise (or more to taste)
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) garlic powder
Juice of 1 lime
5 to 6 dashes of Tabasco
1 cup (250 ml) crunchy southwest-flavored tortilla strips

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Preparation

In a large pot of boiling salted water, cook the pasta al dente according to the package directions. Drain in a colander, rinse thoroughly under cold running water and drain again. Tip into a large salad bowl.
Preheat the oven to 400 °F (200 °C). Line a large baking sheet with foil and lay the bacon slices on it. Bake for about 20 minutes, until the bacon is cooked through and crisp. Transfer to a few sheets of paper towel and press to blot off as much fat as you can. Chop roughly and throw it in the bowl.
Preheat the BBQ to high, then turn it down to medium. Oil the grates. Set the corn on the heat and drizzle with olive oil. Grill for 10 to 12 minutes, turning, until the ears are well charred on all sides. Let cool for 10 minutes, then slice the kernels off the cob with a knife and add them to the bowl.
Add everything else except the tortilla strips, season with salt and pepper and add a drizzle of olive oil. Toss like a ninja and let it sit in the fridge for 30 minutes. Taste and adjust the mayonnaise if it needs it. Add the tortilla strips, toss and serve immediately!