A tasty twist on pasta salad that will have you coming back for more!
Servings8
AuthorMichelle Vargas of Dishes and Dust Bunnies
Ingredients
• 1 package375g or about 1 lb tri-colored Fusilli pasta, cooked according to package directions, rinsed, drained and set aside
• 2 tomatoesseeded and chopped
• 1 ½ cups corn
• 1 red pepperchopped
• 2 green onionschopped
• 119oz can black beans, drained and rinsed
• 2 cups finely shredded sharp cheddar cheese
• Optional: 1 can sliced black olives1 seeded and chopped jalapeno pepper
For the Dressing
• 1 ¼ cup sour cream
• 1 cup mayonnaise
• ½ cup extra chunky salsause whatever heat you prefer
• ½ tbsp taco seasoninghttp://dishesanddustbunnies.com/homemade-taco-seasoning-mix/
• ½ tsp ground cumin
• 2 cloves of garlicfinely minced
Instructions
In a large mixing bowl combine the ingredients of the dressing. I like to use a whisk to make sure everything is well combined.
Add all the remaining ingredients and gently combine using a large spoon.
Cover with plastic wrap and set in the fridge to chill for at least 30 minutes. Keep in mind that the longer this chills, the better the taste. I like to make this the night before and let it chill overnight.