Southwest Pasta Salad
This Southwest Pasta Salad is a fun twist on a classic! Tender macaroni, fresh veggies, and a zesty taco-ranch dressing come together for a creamy side dish everyone will love.
Servings: 8
Equipment
Ingredients
- 8 ounces macaroni noodles uncooked
- 15.25 ounces Southwest-style corn with poblano & red peppers 1 can
- 1 red pepper diced, or 1 cup halved cherry tomatoes
- ¼ cup red onion diced
- 15 ounces black beans 1 can, drained and rinsed
- chopped fresh cilantro for garnish (optional)
Dressing
- 1 cup ranch dressing
- 1½ tablespoons taco seasoning
- 1 tablespoon fresh lime juice
Instructions
- In a large pot of salted water, cook macaroni according to package directions until al dente. Run under cold water to cool completely.
- In a mixing bowl, mix ranch dressing, taco seasoning, and lime juice.
- Add the cooked macaroni, corn, red pepper, onion, and beans to a large bowl. Pour the dressing overtop and stir to cover completely.
- Refrigerate at least 30 minutes before serving. Top with chopped cilantro if desired.
Notes
Keep leftovers in an airtight container in the refrigerator for 4 days.
Nutrition
Calories: 363kcal | Carbohydrates: 49g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 312mg | Potassium: 430mg | Fiber: 7g | Sugar: 6g | Vitamin A: 667IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 2mg