Cold Southwestern Bow Tie Pasta

Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil stirring occasionally until cooked through yet firm to the bite about 12 minutes; drain.

Whisk olive oil lime juice cilantro garlic powder cumin ground chile pepper cayenne pepper salt and black pepper together in a large bowl. Stir corn black beans diced tomatoes and green chiles and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.