Description
A flavor-filled Southwestern pasta salad featuring bell peppers, corn, black beans, and a creamy taco ranch dressing made with Greek yogurt.
Ingredients
Scale
- 8 oz rotini pasta
- 1 red bell pepper, seeds and stem removed, diced
- 1 green/yellow/orange bell pepper, seeds and stem removed, diced
- 1 1/2 cups diced cherry tomatoes
- 1 cup frozen or canned corn, thawed if using frozen
- 15 ounce can black beans, drained and rinsed
- 1/2 cup chopped cilantro
- 4 green onions, chopped
- 1/2 cup mayonnaise
- 1 cup plain Greek yogurt
- 2 tablespoons dry ranch seasoning
- 2 tablespoons taco seasoning
Instructions
- Step 1: Cook pasta according to package.
- Step 2: Run under cold water and let cool slightly.
- Step 3: In a large bowl, combine the pasta with bell peppers, tomatoes, corn, black beans, cilantro, and green onions.
- Step 4: Combine all dressing ingredients and then combine with pasta mixture.
- Step 5: Stir well.
- Step 6: Serve and enjoy!
Notes
Store in an airtight container in the refrigerator for 2-4 days. For the best flavor, chill the salad for at least 1 hour before serving.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 4 g
- Sodium: 641 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 7 mg
Keywords: southwestern pasta salad, side dish, creamy pasta salad, potluck recipes, vegetarian