Mexican Pasta Salad

asian european french italian korean russian main side sour savory umami medium fast

Prep

24 min

Cook

37 min

Total

61 min

Ingredients (14)

1 (16 ounce) package rotini pasta g

1 ½ cups medium chunky salsa g

1 cup mayonnaise g

½ cup sour cream g

½ cup chopped red bell pepper g

1 (16 ounce) can black beans, rinsed and drained g

1 (11 ounce) can whole-kernel corn with red and green bell peppers g

1 (4.25 ounce) can sliced black olives, drained g

2 green onions, sliced thinly g

1 teaspoon salt g

½ teaspoon garlic powder g

½ teaspoon ground cumin, or to taste g

½ teaspoon dried cilantro, or to taste g

ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients.

Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

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.

Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.

Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.