Creamy Mexican pasta salad

    Creamy Mexican pasta salad


    46 people made this

    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.

    Serves: 16 

    • 450g dried fusilli pasta
    • 375g chunky salsa
    • 250ml mayonnaise
    • 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

    Prep:20min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. 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.
    2. 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.

    Recently viewed

    Reviews (2)


    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


    Yum! This recipe was a hit with thefam ily. I added more salsa, spring onions and red pepper. Will be making it again soon to bring to a potluck. - 14 Apr 2012

    Write a review

    Click on stars to rate