Mexican Pasta Salad
Ingredients
- 1 (16 ounce) package rotini pasta
- 1 ½ cups medium chunky salsa
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup chopped red bell pepper
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can whole-kernel corn with red and green bell peppers
- 1 (4.25 ounce) can sliced black olives, drained
- 2 green onions, sliced thinly
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin, or to taste
- ½ teaspoon dried cilantro, or to taste
- ground black pepper to taste
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Instructions
- Gather all ingredients.
- 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.
- 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.
- Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
- 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.
Source
Original recipe: View Original
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