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 calories
carbohydrate: 31.6 g
cholesterol: 8.4 mg
fat: 14 g
fiber: 4.1 g
protein: 6.5 g
saturatedFat: 2.8 g
servingSize: -
sodium: 615.1 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

16 servings

Recipe Note

Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!

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