Best Mexican Fiesta Pasta Salad Recipes

MEXICAN FIESTA PASTA SALAD

Mexican Fiesta Pasta Salad image

Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!

Provided by JOSLYN H.

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 2h30m

Yield 16

Number Of Ingredients 14

Ingredients

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

Steps:

Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 31.6 g, Cholesterol 8.4 mg, Fat 14 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 615.1 mg, Sugar 2.1 g

MEXICAN FIESTA PASTA SALAD AND DRESSING

Mexican Fiesta Pasta Salad and Dressing image

Make and share this Mexican Fiesta Pasta Salad and Dressing recipe from Food.com.

Provided by shelbyrose

Categories Mexican

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb fusilli (uncooked)
1 1/2 tablespoons olive oil
4 large tomatoes, seeded and diced
3 cups corn kernels (fresh or frozen, thawed)
3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
1/2 large red onion, chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 jalapeno peppers, seeded and minced
1 1/4 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/2 cup fresh cilantro, chopped
salt & pepper

Steps:

Cook fusilli pasta according to package directions, until just tender but firm to the bite.
Drain pasta and rinse with cold water to cool.
Transfer drained pasta to a large bowl.
Add 1 1/2 Tablespoons olive oil and mix thoroughly to coat.
Add diced tomatoes, corn kernels, carrot strips and chopped onions; toss well.
In a small bowl, whisk together mayonnaise, Dijon mustard, and fresh lime juice.
Mix in minced jalapenos, chili powder, ground cumin and chopped cilantro.
Add dressing to pasta mixture and mix well to blend.
Season to taste with salt and pepper.
Chill at least 1 hour before serving.