Mexican Fiesta Pasta Salad

• 1 (16 ounce) package dried rotini pasta
• 1 1/2 cups medium chunky salsa
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can Mexican-style corn with red and green peppers, drained
• 1/2 cup chopped red bell pepper
• 2 green onions, sliced thin
• 1 (4.25 ounce) can sliced black olives, drained
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin, or to taste
• 1/2 teaspoon dried cilantro, or to taste
• 1 teaspoon salt
• ground black pepper to taste

1. Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
2. Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

rotini pasta, chunky salsa, mayonnaise, sour cream, black beans, corn, red bell pepper, green onions, black olives, garlic, ground cumin, cilantro, salt, ground black pepper

Taken from www.allrecipes.com/recipe/214796/mexican-fiesta-pasta-salad/ (may not work)