Sea-shell pasta salad boats

By Matt Dean Pettit
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  • 455 gram (16 ounce) package Seashell pasta
  • 1-1/2 cup corn fresh or frozen
  • 1 445 milliliter can black beans, drained
  • 1 cup sweet bell peppers, finely chopped
  • 2 cups cherry tomatoes, cut in half
  • 1/2 cup cilantro, finely chopped
  • 2 cups cherry tomatoes, cut in half
  • 1/2 cup red onion, diced
  • 1/2 cup cilantro, finely chopped
  • 1 ripe avocado, cut into small cubes
  • 4 tablespoons olive oil
  • 4 tablespoons rice vinegar
  • 6 tablespoons squeezed fresh lime juice
  • 3 teaspoons honey
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 head of romaine lettuce, leaves used as boats


  1. Cook the pasta according to package directions. Drain and rinse in cold water; cool and set aside in a large bowl.
  2. In a cup or small bowl, add the oil, vinegar, lime, honey, garlic powder, cumin, and salt. Whisk together.
  3. To the cooled pasta, add the corn, black beans, peppers, tomatoes, red onion and cilantro. Gently toss together.
  4. Drizzle the dressing over the salad right before serving; toss to combine.
  5. Spoon the pasta salad into each of the romaine leaves making small party boats.


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