SOUTHWESTERN TEX MEX PASTA SALAD

The Dressing:

1, 16 ounce jar medium spicy salsa

½ cup sour cream

¼ cup Hellmann’s Light Mayo

2 tablespoons canned chopped green chilies

2 teaspoons cumin

2 tablespoons fresh lime juice

The Salad:

1 pound rotini pasta (or your favorite short shape), cooked al dente to package directions

1 small red bell pepper, chopped (about 1 cup)

1 small orange bell pepper, chopped (about 1 cup)

1 small red onion, finely chopped (about 1 cup)

2 cups cherry or grape tomatoes, cut in half

2 cups frozen corn, cooked to package directions and cooled

1, 15.5 ounce can black beans, drained and rinsed

1, 2.25 ounce can sliced black olives, drained

1/3 cup scallions, chopped (plus more for garnish)

1/3 cup cilantro leaves, chopped (plus more for garnish)

1 avocado,  chopped

2 teaspoons salt

½ teaspoon black pepper