Friday, 19 October 2012
Mexican Fiesta Pasta Salad
Ingredients
Original recipe makes 16 servings
- 1 (16 ounce) package dried rotini pasta
- 2 green onions, sliced thin
- 1 1/2 cups medium chunky salsa
- 1 (4.25 ounce) can sliced black olives, drained
- 1 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin, or to taste
- 1 (16 ounce) can black beans, rinsed and drained
- 1/2 teaspoon dried cilantro, or to taste
- 1 (11 ounce) can Mexican-style corn with red and green peppers, drained
- 1 teaspoon salt
- 1/2 cup chopped red bell pepper
- ground black pepper to taste
Directions
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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