Ingredients
Scale
- 16 oz. rotini pasta
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (10 oz.) bag fire-roasted corn, cooked and cooled
- 1 cup grape tomatoes, halved
- 1 cup diced orange bell pepper
- 1/2 cup diced red onion
- 1/2 cup thinly sliced green onion
Dressing:
- 8 oz. sour cream
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Kosher salt
- fresh cracked pepper
Garnish:
- fried tortilla strips
- crumbled Cotija
Instructions
- Cook pasta according to package directions just until al dente. Toss with olive oil and season with salt and pepper. Pop it in the fridge to cool down while you prep the remaining ingredients.
- Add black beans, corn, tomatoes, bell pepper, red onion, and green onion along with the cooled pasta to a large bowl.
- In a small bowl combine sour cream, lime juice, olive oil, honey, cumin, chili powder, garlic powder, and a couple large pinches of salt and pepper.
- Mix until smooth and creamy.
- Pour over pasta salad and toss to coat evenly.
- Garnish with tortilla strips and Cotija cheese and enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Stove Top
- Cuisine: American/Mexican
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 306
- Sugar: 5.6 g
- Sodium: 194.5 mg
- Fat: 7.2 g
- Saturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 50.1 g
- Fiber: 5.5 g
- Protein: 11.1 g
- Cholesterol: 7.9 mg
