Mexican taco pasta salad

I like cold pasta salad. One of my favorites is one that tastes like Mexican tacos. I usually mix in whatever I have in my fridge. It’s a potluck favorite.

INGREDIENTS

1 lb. pasta (such as elbow macaroni)
4 - 5 sweet mini peppers - diced
1 cup onion - diced
1 can black beans - rinsed well
2 cups corn (fresh, frozen, or canned)
1½ cups chunky salsa
large handful cilantro - chopped
1½ cups cheddar cheese - shredded
1 tablespoon jalapeno - chopped

Dressing
1 cup sour cream
½ cup mayonnaise
3 - 4 tablespoons cumin
2 - 3 garlic cloves - minced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper

INSTRUCTIONS

  1. Bring a large pot of water to a boil. Add pasta and cook until ala dente. Rinse with cold water to stop cooking. Drain well.
  2. Add the pasta to a large bowl with the black beans, corn, peppers, onions, jalapeno and salsa. Stir to combine all.
  3. Mix the dressing ingredients up in a small bowl. Pour over the pasta mixture. Stir to combine. Refrigerate overnight. Add the cheese and cilantro before serving.

About 

Hi, I'm Stacy. I'm from Portland, Oregon, USA, and am currently living in Busan, South Korea. Check me out on: Tumblr, Twitter, Instagram, Lastfm, and Flickr.

 

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