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Ingredients
| green onions - spring or scallion: 2 whole onions |
| pasta (rotini): 1 lb |
| chunky peanut butter: 1 1/2 cups |
| regular mayonnaise: 1 cup |
| sour cream: 1/2 cup |
| black beans: 1 lb |
| green bell pepper: 11 oz (red) |
| red bell pepper (chopped): 1/2 cup |
| black olives: 4.25 oz |
| garlic powder: 1/2 tsp |
| ground cumin: 1/2 tsp |
| dried cilantro (coriander): 1/2 tsp |
| salt: 1 tsp |
Mexican Fiesta Pasta Salad
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
16 serving(s)
Tags
- 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.