Mexicali Pasta Salad

Mexicali Pasta Salad

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

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

Recipe Instructions

Step 1
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Step 2
Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.
Mexicali Pasta Salad
Mexicali Pasta Salad
Mexicali Pasta Salad
Mexicali Pasta Salad

Ingredients

  • ½ cup chopped red bell pepper
  • 3 green onions, thinly sliced
  • 2 tablespoons taco seasoning mix
  • ½ lime, juiced
  • 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
  • ½ cup shredded Mexican cheese blend
  • ⅓ cup minced fresh cilantro
  • ½ cup Italian-style salad dressing, or more to taste
  • 1 slice onion, minced

Categories

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