- 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
- 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.
- 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.
04/02/2017
recipepes.com
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455 calories
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