Description
A quick and delicious taco pasta salad that can be made in just 15 minutes, perfect for any occasion.
Ingredients
Scale
- 8 oz (225 g) rotini pasta
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) canned black beans, rinsed and drained
- 1 cup (150 g) corn, frozen or canned
- 1 cup (150 g) diced bell peppers
- 1 cup (150 g) shredded cheddar cheese
- 1/2 cup (120 ml) ranch dressing
- 1/4 cup (60 ml) taco sauce
- 1 tablespoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, black beans, corn, bell peppers, and shredded cheddar cheese.
- In a small bowl, whisk together the ranch dressing, taco sauce, chili powder, salt, and pepper.
- Pour the dressing mixture over the pasta salad and toss until everything is well coated.
- Garnish with chopped cilantro and serve with lime wedges on the side.
- Prep Time: 5
- Cook Time: 10
- Category: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4
- Sodium: 500
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 6
- Protein: 10
Keywords: easy taco pasta salad, taco pasta salad recipe, quick pasta salad, 15-minute pasta salad, vegetarian taco salad