Description
A vibrant weeknight favorite blending al dente pasta with fresh produce, taco-seasoned boldness, and creamy dressing. Adaptable to families, vegan diets, or crowd-pleasing meals, this salad offers a symphony of textures and flavors without lard or alcohol.
Ingredients
8 ounces pasta (rotini or penne)
1 cup cherry tomatoes, halved
1 cup black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 red bell pepper, diced
1 cup shredded cheddar cheese
1/2 cup ranch dressing
1/2 cup salsa
1 teaspoon taco seasoning
1/4 cup chopped cilantro (optional)
1 lime, juiced
Instructions
Cook pasta according to package instructions; drain and set aside.
In a large bowl, combine cooked pasta, cherry tomatoes, black beans, corn, and diced bell pepper.
Mix in taco seasoning, shredded cheese, ranch dressing, and salsa until evenly coated.
Stir in fresh cilantro and lime juice for brightness.
Chill for at least 15 minutes before serving.
Notes
For vegan version, omit cheese and use dairy-free ranch.
Add avocado or grilled chicken for extra protein.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Stirring
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg