Ingredients
Scale
- 8 oz (225g) rotini or elbow macaroni
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (150g) black beans, drained and rinsed
- 1 cup (150g) corn, drained (canned or frozen)
- 1 cup (100g) shredded cheese (cheddar or Mexican blend)
- 1/2 cup (75g) diced red onion
- 1/2 cup (75g) diced bell pepper (any color)
- 1/2 cup (120ml) ranch dressing
- 1 packet (1 oz) taco seasoning
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, black beans, corn, shredded cheese, red onion, and bell pepper.
- In a small bowl, whisk together the ranch dressing and taco seasoning until well combined.
- Pour the ranch dressing mixture over the pasta salad and toss until everything is evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a good stir and garnish with fresh cilantro.
- Serve chilled or at room temperature at your picnic!
Notes
- Feel free to customize this salad by adding other ingredients like avocado, jalapeños, or olives.
- This salad can be made a day in advance for easy picnic prep.
- For a spicier kick, add diced jalapeños or swap the ranch dressing for a spicy version.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 480
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 6
- Protein: 10
- Cholesterol: 20
Keywords: Ranch Taco Pasta Salad, pasta salad recipe, easy picnic recipes, taco salad, vegetarian pasta salad, summer salads, potluck recipes