This Mexicali pasta salad is a Mexican-style pasta salad that’s a great change for a picnic.
Mexicali Pasta Salad
This Mexicali pasta salad is a Mexican-style pasta salad that's a great change for a picnic.
Ingredients
- 1 16 ounce package tri-color rotini pasta
- 1 15 ounce can black beans, drained and rinsed
- 1 11 ounce can Mexican-style corn, drained
- 1 4 ounce can chopped green chiles
- ½ cup chopped red bell pepper
- ½ cup Italian-style salad dressing or more to taste
- ½ cup shredded Mexican cheese blend
- 3 green onions thinly sliced
- ⅓ cup minced fresh cilantro
- 1 slice onion minced
- 2 tablespoons taco seasoning mix
- ½ lime juiced
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain
- Combine black beans, corn, green chiles, bell pepper, dressing, cheese, green onions, cilantro, minced onion, taco seasoning, and lime juice together in a bowl. Stir in rotini gently, until combined.
