Description
This Southwestern Pasta Salad is a delightful dish bursting with vibrant colors and flavors. It’s a perfect blend of pasta, fresh vegetables, black beans, and a creamy, zesty dressing.
Ingredients
Units
Scale
Pasta Salad:
- 8 oz rotini pasta
- 1 red bell pepper, seeds and stem removed, diced
- 1 green/yellow/orange bell pepper, seeds and stem removed, diced
- 1 1/2 cups diced cherry tomatoes
- 1 cup frozen or canned corn, thawed if using frozen
- 15 ounce can black beans, drained and rinsed
- 1/2 cup chopped cilantro
- 4 green onions, chopped
Dressing:
- 1/2 cup mayonnaise
- 1 cup plain Greek yogurt
- 2 tablespoons dry ranch seasoning
- 2 tablespoons taco seasoning
Instructions
- Cook the Pasta: Cook the pasta according to package instructions. Once cooked, run it under cold water and let it cool slightly.
- Prepare the Salad: In a large bowl, combine the pasta with diced bell peppers, cherry tomatoes, corn, black beans, cilantro, and green onions.
- Make the Dressing: In a separate bowl, mix mayonnaise, Greek yogurt, dry ranch seasoning, and taco seasoning. Combine the dressing with the pasta mixture.
- Finalize and Serve: Stir the salad well to coat everything in the dressing. Serve and enjoy!
- Storage: Store any leftovers in an airtight container in the refrigerator for 2-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg
