Mexican Pasta Salad

• FOR THE SAUCE:
• 1 jar (16 Oz. Size) Picante Sauce (we Used Medium)
• 1/2 cups Mayonnaise
• 1 cup Sour Cream
• 1-1/4 teaspoon Garlic Powder
• 1-1/2 teaspoon Ground Cumin
• 3/4 teaspoons Chili Powder
• 1-1/4 teaspoon Salt
• 1 teaspoon Lime Juice
• FOR THE SALAD:
• 16 ounces, weight Rotini Pasta, Cooked Al Dente According To Package Directions
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 can (15 Oz. Size) Sweet Corn, Drained
• 1/4 cups Red Bell Pepper, Diced
• 1/4 cups Green Bell Pepper, Diced
• 1 pinch Minced Cilantro, Optional As A Garnish

1. Note the prepared salad should be refrigerated for at least one hour, up to overnight.
2. For the sauce:
3. Combine sauce ingredients in a food processor and blend until smooth. Taste and re-season as necessary.
4. For the pasta salad:
5. Combine cooked (and drained) pasta, black beans, corn, and bell peppers in a large bowl. Toss with sauce, cover (or place in a large sealed Tupperware container), and chill in the fridge for at least two hours, or overnight. Serve cold!
6. Notes:
7. 1. The sauce will be extremely runny right after you make it, but will thicken and adhere to the pasta as it chills in the fridge!
8. 2. Want to make this gluten-free? Be sure to use a gluten-free pasta!

picante sauce, mayonnaise, sour cream, garlic, ground cumin, chili powder, salt, lime juice, salad, weight rotini, black beans, sweet corn, ubc, ubc, cilantro

Taken from tastykitchen.com/recipes/salads/mexican-pasta-salad-2/ (may not work)