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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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I needed to adapt my favorite pasta salad to fit in at a Mexican themed potluck at work. This one got rave reviews! I've also made this with cheese tortellini and it was very good. Ingredients:
8 ounces tri-color spiral pasta |
1 (4 ounce) can sliced black olives |
1 (12 ounce) bag frozen mexicorn |
1 (4 ounce) can diced green chilies |
1 (15 ounce) can black beans |
1 1/2 cups salsa (fresh or deli-made works best) |
1/2 cup sour cream |
1 cup shredded cheddar cheese |
Directions:
1. Place the beans, Mexicorn, chilies and olives in a colander over the sink. Rinse thoroughly with cold water and allow to drain for several minutes.
2. In the meantime, cook the pasta according to package directions, then drain well.
3. In a large bowl, mix the salsa and sour cream.
4. Add the vegetable mixture and the drained pasta and mix well.
5. Stir in the cheese.
6. Cover and refrigerate at least 2 hours before serving.
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