Description
This Ranch Taco Pasta Salad is a delicious blend of pasta, taco flavors, and ranch dressing, perfect for picnics or potlucks.
Ingredients
Scale
- 8 oz (225g) rotini or fusilli pasta
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (150g) black beans, drained and rinsed
- 1 cup (150g) corn, frozen or canned
- 1 cup (150g) shredded cheddar cheese
- 1/2 cup (75g) red onion, diced
- 1/2 cup (120ml) ranch dressing
- 1 packet (1 oz) taco seasoning
- 1/4 cup (60ml) cilantro, chopped (optional)
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, black beans, corn, cheddar cheese, and red onion.
- In a separate bowl, mix the ranch dressing and taco seasoning until well combined.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Add chopped cilantro if using, and season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- Feel free to add other ingredients like bell peppers, avocado, or jalapeños for extra flavor.
- This salad can be made a day in advance, just add fresh ingredients like avocado right before serving.
Nutrition
- Calories: 300
- Sugar: 3
- Sodium: 450
- Fat: 12
- Carbohydrates: 36
- Fiber: 4
- Protein: 10
Keywords: ranch taco pasta salad, pasta salad recipe, taco salad, easy pasta salad, ranch dressing pasta salad, potluck pasta salad