Mexican Pasta Salad

Name: Mexican Pasta Salad
Total time: 150
Yield: 16
Ingredients: 1 (16 ounce) package dried rotini pasta; 1.5 cups medium chunky salsa; 1 cup mayonnaise; 0.5 cup sour cream; 0.5 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; 0.5 teaspoon garlic powder; 0.5 teaspoon ground cumin, or to taste; 0.5 teaspoon dried cilantro, or to taste; ground black pepper to taste

Recipe by JOSLYN H. from allrecipes.com

Lunch 3 Hr. 30 Mins.

Ingredients

16 servings

•

1 (16 ounce) package dried rotini pasta
•

1.5 cups medium chunky salsa
•

1 cup mayonnaise
•

0.5 cup sour cream
•

0.5 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
•

0.5 teaspoon garlic powder
•

0.5 teaspoon ground cumin, or to taste
•

0.5 teaspoon dried cilantro, or to taste
•

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.