Creamy Mexican pasta salad

    2 hours 30 min

    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.

    48 people made this

    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 in English (46)


    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


    Wow this was fantastic! I made it for a BBQ last night as I thought it would be something unexpected and less likely to be duplicated. I was right! I like to make a new recipe exactly as it's written to give an accurate review, but I did use fat free sour cream and light mayo (I'm trying to drop a few pounds) and it was so creamy you wouldn't have guessed it was healthy. There was just the right amount of wet ingredients so it wasn't dry and there were so many textures with the olives and corn and beans! My taste test turned into a bowl of it before the BBQ and everyone raved about it. I am making this again next week for another BBQ and I will try not to eat it all before hand! Thanks so much for the recipe!  -  29 Jun 2010  (Review from Allrecipes US | Canada)