Mexican-style pasta salad

Ingredients for 4 servings:

• 350 g whole wheat pasta (fusilli)
• 2 bell peppers
• 1 onion(s), red
• 1 spring onion(s)
• 1 can of corn
• ½ can kidney beans
• 2 tbsp apple cider vinegar or balsamic vinegar, light
• 4 tbsp rapeseed oil or sunflower oil
• 1 tsp salt
• 1 tsp sugar
• 1 tsp mustard
• 1 pinch(s) of pepper
• 1 tsp vegetable broth
• some water
• 1 cup sour cream, approx. 200 g
• ½ bag(s) of spice mix, Mexican

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the pasta according to the package instructions and let cool slightly. Chop the bell pepper, onion, and spring onion. Combine the pasta, chopped vegetables, drained canned corn, and canned kidney beans (rinsed and drained beforehand) in a bowl. For the vinaigrette, shake together the vinegar, oil, salt, sugar, mustard, pepper, vegetable broth, water, and sour cream. Pour the salad dressing over the salad ingredients (make more if needed). Season to taste.