Creamy Vegetarian Taco Pasta Salad - cooking recipe

Ingredients

16 ounces spiral shaped pasta
1 cup light sour cream
1/2 cup mayonnaise
1 cup salsa
1 (1 ounce) envelope taco seasoning
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can corn, drained
1 (8 ounce) can sliced black olives, drained (optional)
1 cup shredded cheddar cheese or 1 cup shredded Mexican blend cheese
chopped lettuce, for serving
Doritos or regular tortilla chips, for serving

Preparation

Cook pasta according to package directions. When done, drain and rinse with cold water to stop it from cooking further.
While the pasta is cooking, mix sour cream, mayonnaise, taco seasoning and salsa in a medium sized bowl.
Place cooked pasta in a large bowl (I used the bowl that I am going to use to serve it) and add corn, black beans, and olives (if using). Stir to combine.
If serving immediately, go to the next step. If you are making ahead of time, cover the pasta mixture and sauce mixture in their separate bowls and keep in the fridge overnight or until you are ready to serve it (plus, this seems to make the sauce taste better).
About a half hour before serving (but probably not more than 2 hours before), add the shredded cheese to the pasta mixture and stir to combine.
Pour the sauce mixture overall and stir until well coated.
Serve with shredded lettuce and Doritos or tortilla chips to crush over the top of the salad. You can also stir these items in, but they get soggy and don't make for great leftovers.