Mexican Pasta Salad
Description
This creamy Mexican pasta salad with rotini pasta, salsa, black beans, corn, and bell pepper, makes a zingy change from traditional pasta salads.
Ingredients
•
1 (16 ounce) package dried rotini pasta
•
1 1/2 cups medium chunky salsa
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1 cup mayonnaise
•
1/2 cup sour cream
•
1/2 cup chopped red bell pepper
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1 (16 ounce) can black beans, rinsed and drained
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1 (11 ounce) can canned whole-kernel corn with red and green bell peppers
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1 (4 1/4 ounce) can sliced black olives, drained
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2 green onions, sliced thin
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1 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 teaspoon ground cumin, or to taste
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1/2 teaspoon dried cilantro, or to taste
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ground black pepper to taste
Directions
1
Gather all ingredients.
2
Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3
While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
4
Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
5
Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.