Mexican Fiesta Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole! Ingredients:
1 (16 ounce) package dried rotini pasta |
1 1/2 cups medium chunky salsa |
1 cup mayonnaise |
1/2 cup sour cream |
1 (16 ounce) can black beans, rinsed and drained |
1 (11 ounce) can mexican-style corn with red and green peppers, drained |
1/2 cup chopped red bell pepper |
2 green onions, sliced thin |
1 (4.25 ounce) can sliced black olives, drained |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin, or to taste |
1/2 teaspoon dried cilantro, or to taste |
1 teaspoon salt |
ground black pepper to taste |
Directions:
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.
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.
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