Tex-Mex Pasta Salad
Tex Mex Pasta Salad is loaded with corn, black beans, avocado , and red bell pepper and tossed in a creamy sour cream and salsa dressing. It has Texas-sized flavor.
- 1 pound uncooked cavatappi pasta
- 1 can black beans, rinsed and drained
- 1 can yellow corn, drained
- 3 green onions, sliced
- 1 red bell pepper, diced
- 1/3 cup sliced olives
- 2 avocados, diced
- 1/3 cup chopped fresh cilantro
- 1 tablespoon canned diced jalapeno, or 1 to 2 fresh jalapenos, diced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup salsa
- 1 packet taco seasoning
- 1 tablespoon lime juice
- 1 cup shredded Mexican cheese, optional
- 1/2 cup tortilla strips
Bring a large pot of water to a boil. Add 2 teaspoons of salt to the water and cook pasta according to package directions.Dran and rinse with cold water. Drain well.
In a large bowl, combine black beans, corn, green onions, red bell pepper, olives, avocados, cilantro, and jalapenos. Add pasta.
In a medium bowl, stir together sour cream, mayonnaise, salsa, taco seasoning and lime juice.
Add sour cream mixture along with cheese to pasta mixture and stir to combine. Cover and refrigerate until ready to serve.
Sprinkle with Totilla Crisps just before serving.