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

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

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.