Mexicali Pasta Salad

Mexicali Pasta Salad

This Mexicali pasta salad, with tri-colored rotini, corn, black beans, Mexican cheese, and red bell peppers, is a colorful and tasty dish, perfect for picnics.

Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
246 Calories

Recipe Instructions

Step 1
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain
Step 2
Combine black beans, corn, green chiles, bell pepper, dressing, cheese, green onions, cilantro, minced onion, taco seasoning, and lime juice together in a bowl. Stir in rotini gently, until combined.

Ingredients

  • 3 green onions, thinly sliced
  • 2 tablespoons taco seasoning mix
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (16 ounce) package tri-color rotini pasta
  • 1 (11 ounce) can Mexican-style corn, drained
  • 1 (4 ounce) can chopped green chilies
  • 1 slice onion, minced
  • 0.5 lime, juiced
  • 0.5 cup chopped red bell pepper
  • 0.5 cup shredded Mexican cheese blend
  • 0.33333334326744 cup minced fresh cilantro
  • 0.5 cup Italian-style salad dressing, or more to taste

Categories

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