Easy Mexican Fiesta Pasta Salad


2 cups dried penne or rotini

1/2 cup frozen whole kernel corn

1/2 cup light dairy sour cream

1/3 cup mild or medium chunky salsa

1 tablespoon snipped fresh cilantro

1 tablespoon lime juice

1-15 ounce can black beans, rinsed and drained

3 medium plum tomatoes, chopped (1 cup)

1 medium zucchini, chopped (1 cup)

1/2 cup shredded sharp cheddar cheese (2 ounces)


1.Cook pasta according to package directions, adding the corn the last 5 minutes of cooking. Drain pasta and corn. Rinse with cold water; drain again.

2.Meanwhile, for dressing, in a small mixing bowl stir together sour cream, salsa, cilantro, and lime juice. Set dressing aside.

3.In a large bowl combine pasta mixture, black beans, tomatoes, zucchini, and cheese. Pour dressing over pasta mixture. Toss lightly to coat. Serve immediately or, if desired, cover and chill. Makes 4 servings.

Recipe shared from:http://www.bhg.com/recipe/pasta/mexican-fiesta-salad/