Mexican Pasta Salad

This Mexican Pasta Salad is a fiesta of tender pasta, black beans, sweet corn, and crisp veggies, all tossed in a creamy, zesty chili-lime dressing. It's a guaranteed crowd-pleaser that's as easy to make as it is delicious.

📝 Ingredients

• 8 ounces rotini pasta (or other favorite pasta shape)
• 2 cups frozen corn (thawed)
• 2 cups cherry tomatoes (halved)
• 1 15-ounce can black beans (drained and rinsed)
• 1 cup black olives (halved (optional))
• 1/2 small red onion (finely chopped)
• 1/4 cup cilantro (chopped )
• 1/2 red bell pepper (chopped)
• 1 jalapeno pepper (diced (and seeded if less heat desired))
• 3/4 cup sour cream ( or greek yogurt)
• 2 Tablespoons mayonnaise
• 1/4 cup lime juice
• 2 cloves garlic (grated or minced)
• 1 teaspoon chili powder
• 1 teaspoon cumin ground
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 3 Tablespoons adobo sauce (the sauce that comes in jars of chipotle peppers)
• Kosher salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water. Add to a large bowl.
2. 2In a small bowl, whisk together the dressing ingredients. Season with salt and pepper, to taste. Set aside.
3. 3To the bowl with the pasta, add the corn, cherry tomatoes, black beans, red onion, cilantro, bell pepper, olives and jalapeno. Stir to combine. Drizzle on the dressing and toss gently to combine.
4. 4Season with additional salt and pepper, if necessary.