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A bowl of Creamy Tex-Mex Pasta Salad with rotini, corn, beans, and cheese.

Creamy Tex-Mex Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 16 oz rotini pasta
  • 1 can (15 oz) black beans, rinsed and drained
  • 1.5 cups frozen corn, thawed
  • 1 cup red bell pepper, diced
  • 0.5 cup red onion, finely minced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup fresh cilantro, chopped
  • 0.5 cup mayonnais e
  • 0.5 cup sour cream
  • 2 tbsp lime juice
  • 1 tbsp taco seasoning
  • 0.5 tsp sal t
  • 0.25 tsp black pepper
  • 1 cup shredded cheddar cheese

Method
 

  1. Cook the rotini pasta in a large pot of salted boiling water according to package instructions until al dente.
  2. Drain the pasta and rinse under cold water until fully cooled; drain again thoroughly.
  3. In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, taco seasoning, salt, and black pepper until the dressing is smooth.
  4. In a large mixing bowl, combine the cooled pasta, black beans, corn, red bell pepper, red onion, cherry tomatoes, and shredded cheese.
  5. Pour the dressing over the pasta mixture and toss gently until all ingredients are evenly coated.
  6. Fold in the chopped cilantro.
  7. Cover and refrigerate for at least 60 minutes before serving to allow the flavors to integrate.