About this recipe:This pasta salad is completely different than the average pasta salad. It's creamy, tangy and zesty. Pasta is tossed with beans, sweetcorn, pepper and black olives in a creamy cumin dressing.
450g dried fusilli pasta
375g chunky salsa
125ml soured cream
1 (400g) tin black beans, rinsed and drained
1 1/2 (198g) tins sweetcorn with peppers, drained
65g chopped red pepper
2 spring onions, thinly sliced
75g sliced black olives
1/2 teaspoon garlic granules
1/2 teaspoon ground cumin or to taste
1/2 teaspoon dried coriander or to taste
1 teaspoon salt
ground black pepper to taste
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Bring a large pot of lightly salted water to a rolling boil; cook the fusilli in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
Whisk the salsa, mayonnaise, soured cream, black beans, sweetcorn with peppers, red pepper, spring onions, black olives, garlic granules, cumin, coriander, salt and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with cling film and refrigerate 2 hours to overnight before serving.
I didn't have black beans, so substituted cannellini beans. Also used lots less mayo. I reversed the ratio of sour cream to mayo.
I didn't have onions or salsa or garlic granules. I used some chopped tomatoes, drained. Anyway, it was really nice.
I used it for lunches, at home and packed, and picking whilst foraging in the fridge.
tasty, filling, and nutritious.
Might make it again. - 20 Apr 2015