While waiting for the pasta water to boil, prepare all your vegetables for maximum efficiency. Dice the tomatoes into 1/2-inch cubes, dice the bell pepper into similar-sized pieces, slice the green onions (separating whites and greens), mince the garlic cloves, and roughly chop the cilantro. Dice the avocado last, just before assembly, to prevent browning. This prep work ensures everything is ready when you need it.

Bring a large pot of salted water to a boil and add the farfalle, cooking according to package directions until al dente. I always use Barilla for the perfect al dente bite—it holds its texture without becoming mushy. Drain and rinse the pasta under cold running water until completely cooled, then transfer to a large mixing bowl.

In a small bowl, whisk together the minced garlic, white wine vinegar, lime juice (freshly squeezed for the brightest acidity), cumin, paprika, and a pinch of black pepper. Slowly whisk in the olive oil until emulsified—I prefer Bertolli Extra Virgin for dressings as it adds a robust flavor. Finish by whisking in the agave and 1 tablespoon of water to reach the right consistency. Taste and adjust seasoning with salt and pepper as needed.

Pour the dressing from Step 3 over the cooled pasta and toss until well coated. Add the black beans, corn, and the prepared vegetables from Step 1 (tomatoes, bell pepper, and green onion whites), folding gently to combine. Finally, fold in the diced avocado and cilantro just before chilling to keep them intact and vibrant. The dressing will continue to absorb into the pasta as it sits.

Transfer the salad to a serving dish or keep it in the mixing bowl, cover, and refrigerate for at least 2 hours. This resting time allows the flavors to meld beautifully and the pasta to fully absorb the dressing. Toss gently before serving and taste once more, adjusting seasoning as needed since flavors can mellow after chilling.