Description
A colorful and hearty pasta salad bringing Southwest flavors, perfect for picnics and casual meals.
Ingredients
- 2 cups cooked pasta (shells or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh or canned)
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup ranch dressing
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked pasta, cherry tomatoes, black beans, corn, red bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together the ranch dressing and lime juice.
- Pour the dressing over the pasta salad and toss to combine.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For added flavor, toss in some diced avocado or jalapeños for a spicy kick. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American