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.
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
