Mexican Pasta Salad
This Mexican Pasta Salad is loaded with delicious vegetables, black beans and topped with a creamy dressing.
Servings: 10 servings
Ingredients
Pasta Salad Ingredients
- 1 lb elbow macaroni or any pasta you like
- 1 cup of corn can use fresh, frozen or canned
- 1 cup black beans drained and rinsed
- 1 cup cherry tomatoes quartered
- 1 bell pepper diced (can use red or green)
- 1/2 red onion chopped
- 1/4 cup fresh cilantro finely chopped (optional)
Dressing Ingredients
- 1/2 teaspoon salt
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3 tablespoons of lime juice
- 1/3 cup sour cream
- 3/4 cup mayonnaise we use Dukes
Instructions
- Cook pasta according to package directions, drain and set aside. Let cool.
- I used frozen corn, I put in a bowl with a little water and heated it up in the microwave and once warm, removed and drained and set aside. You will not need to do this if you are using canned corn. If you use fresh you can add it to a skillet with a little butter to cook until golden brown.
- Once the pasta has cooled, add all the pasta ingredients to the pasta and mix together. In a separate bowl, add dressing ingredients and whisk until well combined. Pour over pasta salad and toss until evenly mixed. Top with extra cilantro if you desire.
- Chill for at least 30 minutes. Serve.
Notes
If you use canned corn be sure and drain well.