Creamy Mexican Pasta Salad

Now that memorial day is here, it is officially summer time and time to get the barbecue out and have friends and family over for cookouts. To me, a barbecue is not complete with out a cool and refreshing pasta salad. This creamy Mexican pasta salad is simple to prepare with just a few ingredients.The salad is packed with black beans, cilantro, corn, bell pepper and tomatoes along with the pasta. Then all tossed in a quick and easy creamy southwestern dressing that brings a zesty flavor.

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Cook the pasta according to box instructions. Drain the cooked pasta and cool under cold water until cooled. Place the cooked pasta along with the tomatoes, bell pepper, corn, black beans, green onions and chopped cilantro.

In a mixing bowl, combine the sour cream, mayo, lime juice, home, cumin, chili powder, oregano, cayenne pepper and salt. Stir until the dressing is all combined and smooth.

Pour dressing into the bowl with the pasta and mix everything together until dressing is evenly incorporated throughout. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. Sprinkle with additional cilantro and green onions if desired prior to serving.

Creamy Mexican Pasta Salad

30 mins Serves 8 Ingredients: Medium Size Pasta, Black Beans, Bell Pepper, Diced, Green Onions, Cilantro Grape Tomatoes Corn Kernels