Name: Mexican Pasta Salad
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Dried rotini pasta - 1 (16 ounce) package; Medium chunky salsa - 1 ½ cups; Mayonnaise - 1 cup; Sour cream - ½ cup; Chopped red bell pepper - ½ cup; Black beans, rinsed and drained - 1 (16 ounce) can; Canned whole-kernel corn with red and green bell peppers - 1 (11 ounce) can; Sliced black olives, drained - 1 (4.25 ounce) can; Green onions, sliced thin - 2; Salt - 1 teaspoon; Garlic powder - ½ teaspoon; Ground cumin, or to taste - ½ teaspoon; Dried cilantro, or to taste - ½ teaspoon; Ground black pepper to taste - ½ teaspoon

Ingredients for - Mexican Pasta Salad

1. Dried rotini pasta 1 (16 ounce) package

2. Medium chunky salsa 1 ½ cups

3. Mayonnaise 1 cup

4. Sour cream ½ cup

5. Chopped red bell pepper ½ cup

6. Black beans, rinsed and drained 1 (16 ounce) can

7. Canned whole-kernel corn with red and green bell peppers 1 (11 ounce) can

8. Sliced black olives, drained 1 (4.25 ounce) can

9. Green onions, sliced thin 2

10. Salt 1 teaspoon

11. Garlic powder ½ teaspoon

12. Ground cumin, or to taste ½ teaspoon

13. Dried cilantro, or to taste ½ teaspoon

14. Ground black pepper to taste ½ teaspoon

How to cook deliciously - Mexican Pasta Salad

1 . Stage

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.

2 . Stage

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.

3 . Stage

Drain pasta, then rinse under cold running water until completely cooled. Drain again thoroughly.

4 . Stage

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.