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

  • Directions

    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.


Kris Chappell

Kris Chappell

Sales Representative
CENTURY 21 United Realty Inc., Brokerage*
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