Description
This Southwestern Pasta Salad is a colorful and flavorful dish that combines rotini pasta with bell peppers, cherry tomatoes, corn, black beans, cilantro, and a creamy dressing with a hint of ranch and taco flavors.
Ingredients
Units
Scale
Pasta Salad:
- 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
Dressing:
- 1/2 cup mayonnaise
- 1 cup plain Greek yogurt
- 2 tablespoons dry ranch seasoning
- 2 tablespoons taco seasoning
Instructions
- Cook Pasta: Cook pasta according to package instructions. Run under cold water and let cool slightly.
- Prepare Salad: In a large bowl, combine the pasta with bell peppers, tomatoes, corn, black beans, cilantro, and green onions.
- Make Dressing: Combine mayonnaise, Greek yogurt, ranch seasoning, and taco seasoning. Mix well.
- Combine: Add the dressing to the pasta mixture and stir well to combine.
- Serve: Serve and enjoy! Store leftovers in the refrigerator for 2-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 6g
- Sodium: 482mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 9mg
