Mexican Pasta Salad

Ingredients

• 1 package rotini pasta , 16 ounce
• 1.5 cups medium chunky salsa
• 1 cup mayonnaise
• 0.5 cups sour cream
• 0.5 cups chopped red bell pepper
• 1 can black beans , 16 ounce
• 1 can whole-kernel corn with red and green bell peppers , 11 ounce
• 1 can sliced black olives , 4.25 ounce
• 2 greens onions , sliced thinly
• 1 teaspoon salt
• 0.5 teaspoons garlic powder
• 0.5 teaspoons ground cumin , or to taste
• 0.5 teaspoons dried cilantro , or to taste
• ground black pepper to taste

Instructions

1. 1

   Gather all ingredients.

2. 2

   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.

3. 3

   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.

4. 4

   Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.

5. 5

   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.