Heinz’s 100th anniversary in Canada was celebrated with the creation of this stunning ketchup cake, and it tastes just as amazing as it looks. If you enjoy carrot cake, you should try this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 16 |
Ingredients
- 1 (16 ounce) package dried rotini pasta
- 1 ½ cups medium chunky salsa
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup chopped red bell pepper
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can canned whole-kernel corn with red and green bell peppers
- 1 (4.25 ounce) can sliced black olives, drained
- 2 green onions, sliced thin
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin, or to taste
- ½ teaspoon dried cilantro, or to taste
- ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- While the pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; whisk until well combined.
- Drain pasta, then rinse under cold running water until completely cooled. Drain again thoroughly.
- Add cooled pasta to the salsa-vegetable mixture and stir until evenly coated. Cover with plastic wrap and refrigerate for 2 to 8 hours before serving.
Reviews
I brought this as a side dish to a family barbecue and another brought a spiral pasta salad as well. They were so different – it was like having two completely different dishes! I followed the recipe exactly, let it sit overnight, and it was very tasty. Will make it again.
Not sure what some of these reviewers think they wanted, but this was a lovely recipe. Rich, creamy, cool, fresh, and flavorful – not full of heat, but you could bump that up easily if you wanted to. I didn’t have Mexican corn on hand, but I used a can of fire-roasted corn instead, which added some richness and a hint of sweetness to go with the bell peppers. You have to give this a little time for the flavors to work together, and the pasta absorbs the dressing, which thickens it without drying it out. This one’s going into the summer rotation and will be a go-to for pot-lucks – winner!
Good. I had some leftover, slow cooked taco chicken made earlier this week (plus reserved juices/sauce) so I added that and in turn, cut the salsa down by half. Followed the rest per recipe. Letting it sit a few hours at minimum to “set-up” really is necessary. My husband and I shared a bowl immediately and we found only okay. Tried a few hours later – agreed we liked. Makes a lot so maybe overnight, I might find this outstanding!? Good easy recipe – and in my case; happy to use up leftovers! Thank you!
Delicious! I used light mayo and light sour cream. This makes a lot!
I made this for a family cook out, it didn’t last long. I’ll be making this one again.
Was a hit at a cookout. Two people asked for the recipe so you know they liked it!
Loved the taste and change from traditional pasta salad. I love cumin so I used 1.5 tsp., I chopped in more fresh cilantro to taste and used a little more salsa as well. Great side dish with barbecues and can also stand on its own too. Have already recommended.
I thought this salad was delicious and a nice change from the “usual.” It was also very easy to make. I used red lentil pasta for more protein.
This one is easy and tastes great! I used frozen corn instead of canned and chopped sweet onion instead of green. I think those are close enough to call this good as-is! I will probably swap the mayo and sour cream quantities like others did. I don’t really measure spices, I probably added more of them. Great summer side dish!
Made this yesterday, did a half portion, I did cut back a little on the mayo, added double amount of spices (but did say add to your taste ) was absolutely delicious, will make again
This dish is BOMB
Good salad. Not sure if it would make it again as it didn’t hold well after the second day.
I’ve made this dish for our company potlucks and my coworkers loved it! Tastes delicious and the colors make it look so festive.
Prepared it the night before serving at a potluck. Only changes were 1/2 Tbs. fresh cilantro minced instead of 1/2 tsp. of dried. And I added half the amount of salt. Received many compliments and requests for the recipe. Also my vegetarian friends loved it.
I made this recipe tonight, and oh my goodness is it delicious! It’s ready to make too. I will definately be making this one again. I wish I had made it earlier.
First, I must apologize that I’ve not taken time to offer a review on this before now. I made this 3 or 4 years ago for Thanksgiving dinner and it was such a hit that it became my ‘bring along’ dish for pot-luck get-togethers. Over time, I made substitutions — I use veggie pasta, plain greek yogurt instead of sour cream, lite mayo, and mild salsa. I’ve not calculated the nutritional changes but it makes us feel less guilty and pleases my health-conscious husband. It’s fast, it’s easy, and it’s inexpensive and I’ve not had anyone dislike it yet. My husband took it to a luncheon at the office yesterday and had several ask for the recipe. Thanks for sharing this with us!
one of the best salads I ever made
I made the salad as recipe states, the only change being that I used pinto beans because I didn’t have any black beans. I didn’t care for it at all, almost no taste other than the onions and olives. Maybe add some taco seasoning or chili powder? Don’t know, but I won’t make it again as is. I like the idea of the Mexican flavors and was hoping for something with some heat and zip (I used medium salsa) but if I make again will add my own spices and maybe some fresh cilantro, couldn’t taste the dried in it at all.
It was very good. I made it for teacher appreciation lunch and it was the hit of the day, there wasn’t any left overs. I let it set overnight and omitted the olives. Easy and quick to make.
It’s a winner! Just made it for a taco bar tomorrow. Yummy!
I just made this for Memorial Day party. I wanted it to be more like a meal so I added diced cooked chicken and cheese chunks. I also used diced fresh garlic and diced fresh cilantro instead of dry. One last alteration I did was add fresh squeezed lime and lemon juice to add extra freshness. It’s amazing!