Mexican Pasta Salad

1/2 pkg. fusilli or other pasta

2 cups spinach or romaine lettuce, chopped

2 cups fresh or frozen corn kernels

1 can black beans, rinsed and drained (optional)

4 slices of cooked bacon, broken in pieces

1 1/2 cup cherry tomatoes, halved or quartered

1 cup crumbled queso fresco

1/2 cup sour cream

2-3 tablespoons Key Lime Balsamic Vinegar

2 tablespoons Cilantro & Roasted Onion Olive Oil

2-3 tablespoon fresh lime juice

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sweet or smoked paprika

Cook the pasta according to package directions.  Rinse and drain until cool.  Place in bowl.  Add all salad ingredients to the bowl through the cherry tomatoes.

Combine the sour cream, 2 tablespoons Key Lime Balsamic, 2 tablespoons lime juice, the olive oil and seasonings in a small bowl and whisk until smooth.  Pour over the salad and toss.  Taste to see if the salad needs more balsamic vinegar or lime juice.  Top with the queso fresco and serve.