Summer Black Bean and Pasta Salad

3/4 cup uncooked ditalini (very short tube-shaped macaroni, 3 ounces)
1 1/2 cups halved grape tomatoes
3/4 cup diced peeled avocado
1/2 cup chopped seeded poblano chile (about 1)
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
2 teaspoons extravirgin olive oil
3/4 teaspoon bottled minced garlic
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 medium lime, cut in 4 wedges


Cook pasta according to package directions, omitting salt and fat. Drain and cool completely.

Combine the tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring well. Combine rind, juice, vinegar, oil, garlic, salt, and pepper in a small bowl, stirring well with a whisk. Add pasta and lime mixture to bean mixture; toss to combine. Serve with lime wedges.
from Cooking Light.