SEARCH
More 2 Photos

Mexican Fiesta Pasta Salad Recipe

Recipe by: JOSLYN H.

"Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 m
  • Ready In2 h 30 m
  • 1Bring 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.
  • 2Whisk 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 16 servings
  • 272 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    272
    14%
  • Fat:
    14
    21%
  • Carbs:
    31.6
    10%
  • Protein:
    6.5
    13%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like