Dickson Cook Book: Mexican Fiesta Pasta Salad

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 2 Hours 30 Minutes

Servings: 16

INGREDIENTS:

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.

My friend made this for our LunchBunch today and used half the mayo, left out the olives, added more green onions and used fresh cilantro

Dickson Cook Book