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Mexican Pasta Salad

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
12 servings
Lunch
Mexican Pasta Salad
Ingredients
  • 1 (16 ounce) package tri-color rotini pasta
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (11 ounce) can Mexican-style corn, drained
  • 1 (4 ounce) can chopped green chilies
  • 1/2 cup chopped red bell pepper
  • 1/2 cup Italian-style salad dressing, or more to taste
  • 1/2 cup shredded Mexican cheese blend
  • 3 green onions, thinly sliced
  • 1/3 cup minced fresh cilantro
  • 1 slice onion, minced
  • 2 tablespoons taco seasoning mix
  • 1/2 lime, juiced
Instructions
1
Fill a substantial container with water that has been lightly seasoned with salt and bring to a vigorous boil. Introduce the rotini into the pot and continue boiling until it reaches a rolling state again. Cook the pasta without a lid, occasionally stirring it with a spoon, until it reaches the desired level of tenderness but still retains some firmness to the bite, which should take around 8 minutes. Remove from heat and drain
2
In a large bowl, merge the black beans, corn, green chiles, bell pepper, dressing, cheese, green onions, cilantro, minced onion, and taco seasoning together. Combine these ingredients until they are well incorporated. Gradually add the cooked rotini to the bowl, stirring gently to avoid overmixing