Because every Summer potluck or barbecue needs an amazing Pasta Salad 🥗 . . Summer Chimichurri Pasta Salad with Tomatoes, Jalapeños, Corn, Red Onion, Black Beans and Feta . . . 1 pound dry pasta (shape of your choice) 1 can (15 ounces) black beans, rinsed and drained 1 pint cherry tomatoes, sliced in half 2 cups frozen corn, thawed and toasted up in a cast iron skillet until slightly charred 1/2 cup diced red onion or 1 bunch of chopped scallions 1 cup crumbled feta 1 or 2 cubes avocados (I didn’t have any today so I left out of this batch) 2 cups Chimichurri Bring a large pot of salted water to boil. Cook the pasta until al dente, according to package directions. Before draining, reserve about a 1/2 cup of cooking water. Drain, rinse with cold water, put in a large bowl and set aside. Pour enough chimichurri into the pasta to lightly coat it once tossed (you might not need all of it) Add a small splash of pasta cooking water and toss well. Add in all other ingredients. Stir unt...