Friday, 19 October 2012

Mexican Fiesta Pasta Salad


Original recipe makes 16 servings

  1. 1 (16 ounce) package dried rotini pasta
  2. 2 green onions, sliced thin
  3. 1 1/2 cups medium chunky salsa
  4. 1 (4.25 ounce) can sliced black olives, drained
  5. 1 cup mayonnaise
  6. 1/2 teaspoon garlic powder
  7. 1/2 cup sour cream
  8. 1/2 teaspoon ground cumin, or to taste
  9. 1 (16 ounce) can black beans, rinsed and drained
  10. 1/2 teaspoon dried cilantro, or to taste
  11. 1 (11 ounce) can Mexican-style corn with red and green peppers, drained
  12. 1 teaspoon salt
  13. 1/2 cup chopped red bell pepper
  14. ground black pepper to taste


1. Bring a huge pot of lightly salted water to a rolling boil; cook the rotini in the steaming water until the rice is prepared through yet firm to the chew, about 8 minutes. Strain. Rinse under cold water until completely cooled; drain thoroughly.

2. Whisk the salsa, mayo, bad cream, dark beans, Mexican-style maize, red gong spice up, green vegetables, dark olives, garlic powder, cumin, cilantro, salt, and spice up together in a huge bowl; add the chilled rice and mix to coat equally. Cover the dish with plastic wrap and chill 2 hours to instantaneously before serving.


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