Go Back
–+ servings
Ranch Taco Pasta Salad

Ranch Taco Pasta Salad: A Flavorful Summer Crowd-Pleaser

Ranch Taco Pasta Salad combines pasta, vibrant veggies, and zesty ranch dressing, making it a must-try for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Rotini Pasta cook according to package instructions
  • 1 cup Ranch Dressing buttermilk ranch can be used for a tangy kick
  • 2 tablespoons Taco Seasoning adjust based on spice preference
  • 1 cup Cherry Tomatoes diced; substitute with regular tomatoes if needed
  • ½ cup Green Bell Pepper chopped; can use red or yellow peppers too
  • ½ cup Red Bell Pepper chopped
  • ¼ cup Red Onion finely chopped; green onions can be a milder alternative
  • 1 can (15 oz) Black Beans drained and rinsed
  • 1 cup Corn canned or fresh
  • 1 tablespoon Chopped Cilantro optional garnish
  • 1 cup Tortilla Strips or Crunched-up Doritos optional garnish for crunch

Equipment

  • large mixing bowl
  • pot
  • colander
  • small mixing bowl

Method
 

Step-by-Step Instructions
  1. In a small mixing bowl, combine ranch dressing and taco seasoning. Stir until smooth.
  2. Bring salted water to a boil. Add rotini pasta and cook until al dente, around 8-10 minutes. Drain and cool.
  3. In a large mixing bowl, combine cooled pasta with ranch dressing mixture and toss until coated.
  4. Add diced cherry tomatoes, chopped green and red bell peppers, finely chopped red onion, black beans, and corn. Stir well until combined.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Before serving, stir the salad, and if desired, add cilantro and tortilla strips for extra crunch.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 600mgPotassium: 400mgFiber: 7gSugar: 4gVitamin A: 30IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze without garnishes for up to 1 month.

Tried this recipe?

Let us know how it was!