Mexican Pasta Salad

This is a version of Ree Drummond’s Mexican Pasta Salad. You can eat this salad alone for lunch or as a side with your favorite meat such as chicken or beef for dinner. Serves 12. It’s a large salad and would be great for a pitch-in.

Ingredients:

Dressing
1 cup salsa
1 cup sour cream
1/4 cup mayonnaise
Juice from 2 limes
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
Salt and pepper to taste

Salad
1 can corn, cooked and chilled
1 can black beans, drained and rinsed
1/2 can of black olives, quartered
1 lb of macaroni, drained and rinsed in cold water
1/2 red onion, chopped
2 stalks of celery, chopped
5 Roma tomatoes, chopped
1 avocado, diced optional
A sprinkle of cilantro, optional

Directions:

In a large bowl combine the corn, black beans, black olives, tomatoes, onions, and celery with the macaroni. In a separate bowl combine all the dressing ingredients then fold into the vegetable/pasta bowl. Top with avocado and cilantro, optional.