Mexican Fiesta Pasta Salad

Ingredients

• 4.3 ounce olives black drained sliced canned
• 16 ounce black beans rinsed drained canned
• 11 ounce regular corn with red and green peppers, drained mexican-style canned
• 0.5 teaspoon cilantro leaves dried to taste
• 0.5 teaspoon garlic powder 
• 2  green onions sliced thin
• 0.5 teaspoon ground cumin to taste
• 16 servings ground pepper black to taste
• 1 cup mayonnaise 
• 0.5 cup bell pepper red chopped
• 16 ounce rotini pasta dried
• 1.5 cups chunky salsa 
• 1 teaspoon salt 
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• whisk
• pot
• plastic wrap

Directions

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.
2. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
3. 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.