Ingredients
Scale
- 8 ounces rotini pasta
- 1 (16 ounce) package rotini pasta
- 1 ½ cups medium chunky salsa
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup chopped red bell pepper
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can whole-kernel corn with red and green bell peppers
- 1 (4.25 ounce) can sliced black olives, drained
- 2 green onions, sliced thinly
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin, or to taste
- ½ teaspoon dried cilantro, or to taste
- ground black pepper to taste
Instructions
- Gather all ingredients.
- Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While 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; stir until well combined.
- Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
- Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Adjust spice levels by using mild or hot salsa.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg