Description
A vibrant and flavorful pasta salad perfect for spring gatherings and barbecues.
Ingredients
Scale
- 8 ounces of rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheese (cheddar or pepper jack)
- 1/2 cup ranch dressing
- 1 tablespoon taco seasoning
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, black beans, corn, red bell pepper, red onion, and cilantro.
- In a small bowl, mix together the ranch dressing and taco seasoning.
- Pour the dressing over the pasta salad and toss to combine.
- Sprinkle the shredded cheese on top and gently mix.
- Chill in the refrigerator for at least 30 minutes before serving.
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Notes
- This salad can be made a day in advance for better flavor.
- Feel free to add grilled chicken for extra protein.
- Adjust the amount of taco seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg