It’s a Pasta and Vegetable Salad Kind of Summer, Taco Ranch Pasta Salad
![taco ranch pasta salad](https://randomsweets.com/wp-content/uploads/2018/06/taco-ranch-pasta-salad_4L9A6071.jpg)
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.
![](https://randomsweets.com/wp-content/uploads/2018/06/peppers_beans_4L9A5995.jpg)
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.
![](https://randomsweets.com/wp-content/uploads/2018/06/cubed-cheese_4L9A5994.jpg)
Next up for me is my sister’s chicken chickpea cilantro salad. I’ve been craving it for weeks.
![](https://randomsweets.com/wp-content/uploads/2015/06/chicken-chickpea-cilantro-salad_1660-copy.jpg)
By the time that’s gone, the farmers’ market should have a lot of what you need for ex in-law broccoli ranch salad.
![](https://randomsweets.com/wp-content/uploads/2012/09/broccoli_salad_2280.jpg)
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,
![signature](https://randomsweets.com/wp-content/uploads/2010/11/staci.jpg)
Taco Ranch Pasta Salad
Ingredients
- 8 oz dried fusilli (bowtie) pasta
- 1 teaspoon sea salt
- 1 cup prepared ranch dressing
- 1½ 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
![](https://randomsweets.com/wp-content/uploads/2022/07/RS_1COLOR-300x75.jpg)
All text and images © Staci Mergenthal • Random Sweets