Mexican Pasta Salad

Mexican Pasta Salad

This Mexican pasta salad recipe features corkscrew pasta with salsa, black beans, bell pepper, and corn for a zesty change from traditional pasta salads.

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
277 Calories

Recipe Instructions

Step 1
Bring a large pot with lightly salted water 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.
Step 2
While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
Step 3
Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
Step 4
Add cooled pasta to salsa-vegetable mixture and stir until evenly coated. Cover with plastic wrap and refrigerate for 2 to 8 hours before serving.

Ingredients

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

Categories

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