Mexican Fiesta Pasta Salad recipe
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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
Nutrition Info
- 272.4 caloriescarbohydrate: 31.6 gcholesterol: 8.4 mgfat: 14 gfiber: 4.1 gprotein: 6.5 gsaturatedFat: 2.8 gservingSize: -sodium: 615.1 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Mexican Fiesta Pasta Salad
Directions
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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.
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.