Ingredients
Pasta Salad
- 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)
- ½ small red onion (finely chopped)
- ¼ cup cilantro (chopped)
- ½ red bell pepper (chopped)
- 1 jalapeno pepper (diced and seeded if less heat desired)
Dressing
- ¾ cup sour cream (or Greek yogurt)
- 2 tablespoons mayonnaise
- ¼ cup lime juice
- 2 cloves garlic (grated or minced)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ cup olive oil
- 3 tablespoons adobo sauce (from chipotle peppers in adobo)
- Kosher salt and pepper (to taste)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Transfer the cooled pasta to a large bowl.
- Prepare the Dressing: In a small bowl, whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, garlic, chili powder, ground cumin, smoked paprika, black pepper, olive oil, and adobo sauce until smooth and well combined. Season with kosher salt and pepper to taste. Set the dressing aside.
- Combine Salad Ingredients: To the bowl with the cooled pasta, add thawed corn, halved cherry tomatoes, drained and rinsed black beans, finely chopped red onion, chopped cilantro, chopped red bell pepper, halved black olives if using, and diced jalapeno pepper. Gently stir everything to combine the ingredients evenly.
- Toss with Dressing: Drizzle the prepared chili-lime dressing over the pasta and vegetables. Toss gently but thoroughly to coat all ingredients evenly with the dressing.
- Season and Serve: Taste the salad and add additional kosher salt and pepper as needed. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. Enjoy chilled or at room temperature.
Notes
- For less heat, remove seeds from the jalapeno before dicing.
- Use Greek yogurt instead of sour cream for a lighter version.
- This salad is great for meal prep and tastes even better after sitting in the refrigerator for a few hours.
- Feel free to swap rotini for any other favorite pasta shape.
- Add avocado chunks or shredded cheese for extra creaminess and texture.
- Keep olives optional as some prefer the salad without them.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
