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Mexican Pasta Salad
Mexican Pasta Salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
150 minutes
Zesty pasta salad with salsa, black beans, bell pepper, and corn for a fun twist on a classic.
Ingredients:
  • 1 (16 ounce) package dried rotini pasta
  • 1.5 cups medium chunky salsa
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.5 cup chopped red bell pepper
  • 1 (16 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can canned whole-kernel corn with red and green bell peppers
  • 1 (4.25 ounce) can sliced black olives, drained
  • 2 green onions, sliced thin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground cumin, or to taste
  • 0.5 teaspoon dried cilantro, or to taste
  • ground black pepper to taste
Instructions:
  • Boil a large pot of salted water. Cook rotini until al dente, around 8 minutes.
  • While the pasta cooks, mix salsa, mayonnaise, sour cream, bell pepper, black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper in a large bowl until well combined.
  • Drain pasta and rinse under cold water until cooled. Thoroughly drain again.
  • Combine the chilled pasta with the salsa-vegetable mix, stirring until well combined. Refrigerate covered for 2 to 8 hours before serving.

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