Mexicali Pasta Salad

Ingredients

• 1 (16 ounce) package tri-color rotini pasta
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can Mexican-style corn, drained
• 1 (4 ounce) can chopped green chilies
• 0.5 cup chopped red bell pepper
• 0.5 cup Italian-style salad dressing, or more to taste
• 0.5 cup shredded Mexican cheese blend
• 3 green onions, thinly sliced
• 1/3 cup minced fresh cilantro
• 1 slice onion, minced
• 2 tablespoons taco seasoning mix
• 0.5 lime, juiced

Steps

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain
2. Combine black beans, corn, green chiles, bell pepper, dressing, cheese, green onions, cilantro, minced onion, taco seasoning, and lime juice together in a bowl. Stir in rotini gently, until combined.