Description

This Southwest Ranch Pasta Salad is bursting with flavor and color! Combining rigatoni, black beans, and a creamy ranch dressing, it’s perfect for a quick dinner or a potluck. Easy to make and incredibly satisfying, it will have everyone asking for seconds!

Ingredients

Scale

1 pound rigatoni pasta macaroni or shell pasta
15 ounces can black beans drained and rinsed
1 pint grape tomatoes halved
15 ounces can sweet corn drained and rinsed
1 red bell pepper seeded and chopped
1 yellow or green bell pepper seeded and chopped
1 small red onion chopped
1/2 cup chopped cilantro
1 cup black olives drained and sliced
2 jalapeños seeded and diced
1 cup mexican cheese shredded
1 cup creamy ranch dressing
1/2 cup sour cream
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
salt and pepper to taste

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Instructions

Boil a large pot of salted water over high heat. Cook the pasta according to package instructions until al dente, then drain and let cool.
While the pasta cools, add the remaining salad ingredients to a large bowl.
In a separate bowl, mix the dressing ingredients and season with salt and pepper.
Combine the cooled pasta with the salad mixture and dressing, tossing gently to coat everything evenly.
Cover the salad and chill for at least 1 hour in the refrigerator.
Before serving, garnish with additional shredded Mexican cheese and fresh cilantro.

Notes

For added flavor, consider adding more spices to the dressing.
Feel free to customize the ingredients with your favorite vegetables or types of cheese.
This salad keeps well in the fridge for a couple of days; perfect for leftovers!

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 8g
Protein: 15g
Cholesterol: 25mg