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+ servings

Taco Ranch Pasta Salad

Staci at Random Sweets
If you like crispy peppers and corn, this salad will have you running to the garden.
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
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

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