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Mexican Pasta Salad

This creamy Mexican pasta salad is a delicious change from traditional pasta salads. It's made with rotini pasta, corn, and bell peppers tossed in a spicy salsa dressing. Sure to be a summer favorite with family and friends!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Mexican
Servings 16 people
Calories 2276.4 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Large Mixing Bowl For assembling the salad
  • 1 Colander For draining and rinsing pasta
  • 1 Spatula or Large Spoon For stirring
  • 1 Measuring Cups and Spoons For accurate ingredient portions

Ingredients
  

Main

  • 1 16 ounce package rotini pasta
  • 1 ½ cups medium chunky salsa
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ cup chopped red bell pepper
  • 1 16 ounce can black beans, rinsed and drained
  • 1 11 ounce can whole-kernel corn with red and green bell peppers
  • 1 4.25 ounce can sliced black olives, drained
  • 2 green onions sliced thinly
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin or to taste
  • ½ teaspoon dried cilantro or to taste
  • ground black pepper to taste

Instructions
 

  • Gather all ingredients. Allrecipes / Julia Hartbeck
  • 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. Allrecipes / Julia Hartbeck
  • 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. Allrecipes / Julia Hartbeck
  • Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly. Allrecipes / Julia Hartbeck
  • 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. Allrecipes / Julia Hartbeck

Notes

Achieving al dente pasta is crucial for this cold salad; it ensures the pasta holds its texture and doesn't become mushy after chilling. Rinsing thoroughly with cold water immediately after draining stops the cooking process and prevents sticking. For an elevated flavor profile, consider using fresh cilantro instead of dried and a squeeze of fresh lime juice to brighten the dressing. Taste and adjust seasoning before combining with pasta, and again before serving, as flavors can mellow or intensify during refrigeration. Allowing ample chilling time (at least 2-3 hours) is vital for the ingredients to meld beautifully.