It’s a Pasta and Vegetable Salad Kind of Summer, Taco Ranch Pasta Salad

taco ranch pasta salad

Maybe it’s all the colorful vegetables at the farmers’ markets right now, or maybe it was all the carb-loaded tater tot hot dish this winter — but I am ready for fresh vegetables and light, chilled summer meals.

For this taco ranch pasta salad, I got my inspiration from the southwest pasta salad recipe in the Kowalski’s Markets 30th anniversary cookbook. Kowalski’s Markets is my feel-good grocery stop in the Twin Cities. They have some of the best bakery goods, deli meats and cheeses, local products, breads…I could go on, and on, and on.

Because I was making the salad for my daughter and me, I left out the garlic, cilantro, jalapeño pepper, and red onion so she wouldn’t turn her nose up and not try it. But cheddar cheese is always safe.

Next up for me is my sister’s chicken chickpea cilantro salad. I’ve been craving it for weeks.

By the time that’s gone, the farmers’ market should have a lot of what you need for ex in-law broccoli ranch salad.

I recently came across these two recipes I want to try this summer: Broccoli Bacon Cashew Salad recipe from Reluctant Entertainer and The Greenest Green Salad recipe from The Splendid Table.

What are your favorite summer pasta and vegetable salads?

Chop chop,

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Taco Ranch Pasta Salad

Staci Mergenthal at Random Sweets
If you like crispy peppers and corn, this salad will have you running to the garden.
No ratings yet
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 8
Calories 303 kcal

Ingredients
  

  • 8 oz dried fusilli (bowtie) pasta
  • 1 teaspoon sea salt
  • 1 cup prepared ranch dressing
  • tablespoons taco seasoning
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn kernels (or fresh), thawed and rinsed
  • 1 cup cubed sharp cheddar cheese
  • ¼ cup chopped red pepper
  • ¼ cup chopped green pepper
  • tortilla strips, optional

Instructions
 

  • Cook pasta according to package directions, using the 1 teaspoon of salt. Drain. Rinse with cold water. Drain and set aside.
  • Whisk taco seasoning into ranch dressing.
  • In a large mixing bowl, toss together pasta, black beans, corn, cheese, and peppers. Stir in dressing mix until combined well. Refrigerate overnight or at least six hours.
  • Serve cold. Sprinkle with tortilla chips just before serving.

Nutrition

Calories: 303kcalCarbohydrates: 25gProtein: 9gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 22mgSodium: 897mgPotassium: 285mgFiber: 5gSugar: 2gVitamin A: 363IUVitamin C: 13mgCalcium: 131mgIron: 2mg
Keyword pasta salad, Ranch dressing

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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