Pasta
Mexican Pasta Salad Recipe
Prep Time | 40 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 500 g macaroni
- 2 ears corn
- 1 can black beans drained and rinsed
- cup ½black olives finely chopped
- 6 Roma tomatoes chopped
- 3 green onions thinly sliced
- ½ red onion finely diced
- vegetable oil for oiling grill
For the Dressing
- 1 cup jarred salsa
- 1 cup sour cream
- cup ¼mayonnaise
- teaspoon ½cumin
- Salt
- black pepper freshly ground
Ingredients
For the Dressing
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Instructions
For the salad
- Cook the macaroni according to the package directions.
- Drain and set aside to cool.
- Heat an indoor grill and brush with oil.
- Cook the ears of the corn, rotating, until browned and cooked through. Cut the kernels off the cobs.
- Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
For the dressing
- In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste.
- Pour over the salad ingredients and fold together until everything is coated.
- Serve chilled.