Heat a non-stick skillet over medium heat and toast the unpeeled garlic cloves for about 10 minutes, shaking the pan occasionally to brown the garlic on all sides. Remove pan from heat.

Get pot of water going to boil for the pasta. Add about a teaspoon of salt to the pasta cooking water.

In a large bowl, combine the drained black beans, tomatoes and peppers.

In the bowl of a food processor, add the Greek yogurt, avocado, (after pitting it and scraping the flesh out of the skin) lime juice, cilantro, honey and salt. Press the toasted cloves through a garlic press and add the garlic as well.

Pulse the mixture in the food processor until completely combined.

Meanwhile, cook the pasta according to package directions. Before draining the pasta, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and run it under cold water. Add the drained pasta to the large bowl with the beans and vegetables and toss to combine.

Place the reserved pasta water in the refrigerator for about 10 minutes to cool it a bit, then pour it into the food processor with your dressing. Pulse again until completely homogenized.

Pour the dressing over the pasta salad ingredients and stir until well combined.

Refrigerate for at least 2 hours or overnight before serving. Mix in the shredded cheese to serve after the salad has chilled well in the refrigerator.