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Zesty Mexican Pasta Salad

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
150 min
SERVINGS
16 servings
Lunch
Zesty Mexican Pasta Salad
Ingredients
  • 1 (16 ounce) package dried rotini pasta
  • 1 1/2 cups medium chunky salsa
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup chopped red bell pepper
  • 1 (16 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can canned whole-kernel corn with red and green bell peppers
  • 1 (4.25 ounce) can sliced black olives, drained
  • 2 green onions, sliced thin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin, or to taste
  • 1/2 teaspoon dried cilantro, or to taste
  • ground black pepper to taste
Instructions
1
Boil a large container of salted water until it reaches a vigorous rolling motion. Introduce the rotini pasta into the boiling water and continue to boil until it reaches a tender yet still slightly firm texture, approximately 8 minutes.
2
During this time, prepare the salad mixture by combining salsa, mayonnaise, sour cream, and diced bell pepper in a large serving vessel. Add black beans, corn, olives, chopped green onions, salt, garlic powder, cumin, and cilantro to the bowl; mix until everything is well incorporated.
3
Once the pasta has finished cooking, remove it from the boiling water and rinse under cold running water until it is completely chilled; drain thoroughly.
4
Combine the cooled pasta with the salsa-vegetable mixture and stir until the pasta is evenly coated. Cover the bowl with plastic wrap and refrigerate for 2 to 8 hours before serving