Description

Southwestern Pasta Salad is a flavor-filled side dish that is perfect for a potluck, BBQ, or family gathering. This colorful salad features rotini pasta, fresh bell peppers, black beans, and corn tossed in a creamy, tangy 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, or 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: Cook pasta according to package instructions.
Step: Run the cooked pasta under cold water and let it cool slightly.
Step: In a large bowl, combine the cooled pasta with diced bell peppers, tomatoes, corn, black beans, cilantro, and green onions.
Step: In a separate bowl, whisk together the mayonnaise, Greek yogurt, ranch seasoning, and taco seasoning until smooth.
Step: Pour the dressing over the pasta mixture and stir well to combine.
Step: Serve immediately or refrigerate in an airtight container for 2-4 days.

Notes

For the best flavor, chill the pasta salad for at least one hour before serving to allow the dressing ingredients to meld. If the dressing is too thick, you can thin it out with a tablespoon or two of milk.

Prep Time: 25 minutes
Cook Time: 11 minutes
Category: Side Dish
Method: Boiling
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: 0 g
Carbohydrates: 40 g
Fiber: 6 g
Protein: 11 g
Cholesterol: 7 mg

Keywords: pasta salad, southwestern salad, vegetarian side dish, easy potluck recipe, taco ranch pasta salad