Description
A tangy, make-ahead pasta salad with red enchilada sauce, sour cream, lime juice, black beans, corn, cherry tomatoes, pickled jalapeños, and cilantro. Perfect for lunch or meal prep.
Ingredients
16 ounces pasta (cooked al dente)
1 cup red enchilada sauce
1/2 cup sour cream
2 tablespoons lime juice
15 ounces can black beans, rinsed and drained
12 ounces frozen corn, defrosted
1/2 cup diced pickled jalapeños
1 pint cherry tomatoes, halved
1/2 cup chopped cilantro
Instructions
Cook the 16 ounces of pasta in boiling water until it reaches an al dente texture, following the specific timing on the package instructions.
Drain the pasta thoroughly to remove excess starchy water.
Rinse the pasta immediately with cold water. This stops the cooking process and brings the pasta to a temperature safe for mixing with the cream-based dressing.
In a large mixing bowl, whisk together the red enchilada sauce, sour cream, and lime juice until smooth.
Add the chilled pasta, rinsed black beans, defrosted corn, halved cherry tomatoes, and diced pickled jalapeños to the bowl.
Stir the mixture steadily until every piece of pasta and all vegetables are uniformly coated in the dressing.
Cover the bowl and place it in the refrigerator to chill for at least 30 minutes.
Just before serving, stir in the chopped cilantro.
Notes
Chilling enhances flavors—refrigerate no longer than 4-5 days in airtight containers.
Adjust jalapeño quantity for spice level tolerance.
Use elbow macaroni or rigatoni for better dressing adhesion.
Optional add-ins: diced bell peppers or shredded lettuce for extra freshness.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Mixing and Chilling
- Cuisine: Tex-Mex