Description
This creamy Taco Ranch Pasta Salad blends tender rotini, zesty taco seasoning, and cool ranch dressing with colorful veggies and crunchy toppings for the ultimate potluck or picnic dish.
Ingredients
Scale
- 12 ounces rotini pasta
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 3/4 cup ranch dressing
- 2 tablespoons taco seasoning
- 1 cup crunchy tortilla strips
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Boil pasta in salted water until al dente, then drain and rinse with cold water.
- In a large mixing bowl, combine black beans, corn, cherry tomatoes, and cheddar cheese.
- Add cooled pasta to the bowl with other ingredients.
- Pour in ranch dressing and taco seasoning, tossing gently to combine everything.
- Chill in the refrigerator for at least 30 minutes to allow flavors to blend.
- Before serving, stir in cilantro (if using) and top with tortilla strips.
- Serve cold or at room temperature and enjoy!
Notes
- Don’t add tortilla strips until just before serving to keep them crunchy.
- Adjust taco seasoning to taste if using a homemade blend.
- Chill longer for deeper flavor fusion.
- Use gluten-free pasta for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 25mg
Keywords: taco pasta salad, ranch pasta salad, easy potluck recipe, summer salad, cold pasta salad