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Mexican Pasta Salad

Mexican Pasta Salad is a vibrant, flavorful dish that combines the heartiness of pasta with the bold flavors of Mexican cuisine.
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Equipment

  • - Large mixing bowl
  • - Pot for cooking pasta
  • Knife and cutting board
  • - Measuring spoons and cups
  • - Whisk or spoon for mixing

Ingredients
  

  • #### For the Salad
  • - 2 cups elbow macaroni or rotini pasta uncooked
  • - 1/2 cup black beans drained and rinsed
  • - 1/2 cup corn kernels fresh, frozen, or canned
  • - 1 red bell pepper diced
  • - 1/4 red onion finely diced
  • - 1/2 cup cherry tomatoes halved
  • - 1/4 cup fresh cilantro chopped
  • - 1/2 cup shredded cheddar cheese optional
  • #### For the Dressing
  • - 1/4 cup sour cream
  • - 1/4 cup mayonnaise
  • - 2 tablespoons lime juice
  • - 1 tablespoon olive oil
  • - 1 teaspoon ground cumin
  • - 1/2 teaspoon chili powder
  • - 1/4 teaspoon garlic powder
  • - Salt and pepper to taste

Instructions
 

  • **Cook the Pasta**
  • Cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
  • **Prepare the Dressing**
  • In a small bowl, whisk together the sour cream, mayonnaise, lime juice, olive oil, cumin, chili powder, garlic powder, salt, and pepper. Taste and adjust seasoning as needed. Set aside.
  • **Assemble the Salad**
  • In a large mixing bowl, combine the cooled pasta, black beans, corn, diced bell pepper, red onion, cherry tomatoes, and cilantro. Toss gently to combine.
  • **Add the Dressing**
  • Pour the dressing over the pasta mixture and toss until everything is evenly coated. If using, sprinkle the shredded cheddar cheese on top and mix to combine.
  • **Chill and Serve**
  • For best results, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled, and garnish with extra cilantro or lime wedges if desired.