Description
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 ½ cups medium chunky salsa
- 1 cup mayonnaise
- ½ 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
- ½ cup chopped red bell pepper
- 2 green onions, sliced thin
- 1 (4.25 ounce) can sliced black olives, drained
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin, or to taste
- ½ teaspoon dried cilantro, or to taste
- 1 teaspoon salt
- ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite
- about 8 minutes.
- While the 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; whisk until well combined.
- Drain pasta
- then rinse under cold running water until completely cooled. Drain again thoroughly.
- Add cooled pasta to the salsa-vegetable mixture and stir until evenly coated. Cover with plastic wrap and refrigerate for 2 to 8 hours before serving.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 2 hrs 30 mins
Servings: 16