Mexican Fiesta Pasta Salad

This pasta salad recipe uses salsa, sour cream, black beans, and bell pepper to give a Mexican flair to an old favorite.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 272 Calories

Ingredients

• 1 teaspoon salt
• ½ cup sour cream
• ½ teaspoon garlic powder
• 1 cup mayonnaise
• ground black pepper to taste
• ½ cup chopped red bell pepper
• ½ teaspoon ground cumin, or to taste
• 1 (16 ounce) can black beans, rinsed and drained
• 2 green onions, sliced thin
• 1 (16 ounce) package dried rotini pasta
• 1 ½ cups medium chunky salsa
• 1 (11 ounce) can Mexican-style corn with red and green peppers, drained
• 1 (4.25 ounce) can sliced black olives, drained
• ½ teaspoon dried cilantro, or to taste

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.

Step 2

Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.