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.

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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

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