mexican fiesta pasta salad

mexican fiesta pasta salad
  • 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



  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.

04/02/2017
mexican fiesta pasta salad, Rotini Pasta Salad recipe PT10M PT2H 6 435 calories
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