Mexican Pasta Salad
 
Prep time
Cook time
Total time
 
Recipe type: salad, dinner, lunch
Cuisine: mexican, fusion, italian
Serves: 6
Ingredients
  • 8 ounces rotini pasta
  • 2 cups fresh or corn kernels
  • 2-3 tbsp sour cream (you can use light sour cream if you like or mayo as the original recipe. For a creamier texture, you could up the amoutn if you like)
  • 2 tablespoons lime juice
  • 1½ teaspoons Chili Powder (I used peri peri powder)
  • 1 teaspoon roasted cumin powder
  • Salt, to taste
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 pint grape or cherry tomatoes, halved (or use 1 can diced fire roasted tomatoes)
  • 1 can (4½ ounces) chopped green chiles, drained
  • 3-4 tsp taco seasoning
  • ¼ cup shredded mexican cheese
  • ½ cup chopped spring onions
  • 1 tsp garlic powder
  • 1 tsp onion powder
Instructions
  1. Cook pasta as directed on package, adding corn during last 3 minutes of cooking. Rinse under cold water; drain well.
  2. Mix sour cream, lime juice, all the seasonings and salt in large bowl with wire whisk until well blended. Add pasta and remaining ingredients; toss until well coated.
  3. Serve immediately or refrigerate until ready to serve.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/06/16/mexican-pasta-salad/