Description
A vibrant Southwest Pasta Salad packed with rotini pasta, black beans, corn, crisp vegetables, and a zesty ranch-lime dressing. This easy, flavorful salad is perfect for BBQs, picnics, and summer gatherings.
Ingredients
- 12 oz rotini pasta
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1/2 cup ranch dressing
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
1. Cook the rotini pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, black beans, corn, bell pepper, red onion, cherry tomatoes, and cilantro.
3. In a small bowl, whisk together the ranch dressing and lime juice. Season with salt and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
For extra heat, add diced jalapeño or a pinch of chili powder.
This salad can be made a day ahead and stored in the refrigerator for deeper flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg