Description
A refreshing, delicious, make-ahead Creamy Ranch Pasta Salad with Southwest flair like black beans, corn, cilantro, and bold spices.
Ingredients
Scale
- 1 pound small pasta (fusilli)
- 15 ounce black beans, drained
- 1 pint grape or cherry tomatoes, halved
- 1 cup frozen corn, thawed
- 1 red bell pepper, seeded and chopped
- ½ cup chopped red onion
- ½ cup chopped cilantro
- 3 ounce sliced black olives, drained
- 1 jalapeno, seeded and diced (optional)
- 1 cup thick creamy ranch dressing
- 2 tablespoons fresh lime juice
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Cook: Place a large pot of salted water over high heat. Cook the pasta according to the package instructions, then drain and set aside to cool.
- Prep: Chop all necessary ingredients.
- Combine: Set out a large salad bowl. Add in the cooked pasta, black beans, tomatoes, corn, chopped bell pepper, onion, cilantro, olives, and jalapeno.
- Mix Dressing: In a separate bowl (or measuring pitcher) combine the ranch dressing, lime juice, chili powder, and cumin. Mix well. Then taste, and salt and pepper to taste.
- Coat: Mix the dressing into the pasta salad and gently stir until well coated.
- Chill: Cover and chill for at least 1 hour.
Notes
Homemade Southwest Pasta Salad will keep well for up to 4-5 days in the fridge. It is okay to make the dressing a little extra salty so it seasons all the ingredients in the pasta salad well.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 322 kcal
- Sugar: 3 g
- Sodium: 339 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 7 mg
Keywords: creamy ranch pasta salad, southwest pasta salad, Tex-Mex pasta salad, summer side dish