Description

This Ranch Taco Pasta Salad is a refreshing and flavorful dish combining tender rotini pasta with a zesty ranch and taco seasoning dressing. Packed with colorful bell peppers, cherry tomatoes, black beans, and corn, it makes a vibrant and hearty salad perfect for potlucks, picnics, or a light lunch. The crunchy tortilla strips or Doritos topping adds a delightful texture contrast.

Ingredients

Salad

12 ounce box rotini pasta, fully cooked and cooled
1 cup cherry tomatoes, halved
1 green bell pepper, diced
1 red bell pepper, diced
½ red onion, diced
15 ounce can black beans, rinsed and drained
15 ounce can corn, drained

Dressing

1 cup ranch dressing
1 ounce packet taco seasoning

Garnish

Chopped cilantro, to garnish
Tortilla strips or Doritos, crunched on top

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Instructions

Prepare the dressing: In a small mixing bowl, combine the ranch dressing and taco seasoning. Whisk together until the mixture is smooth and well blended. Set aside.
Coat the pasta: In a large mixing bowl, add the fully cooked and cooled rotini pasta. Pour the prepared ranch-taco dressing over the pasta. Toss thoroughly to ensure the pasta is coated evenly with the dressing.
Add vegetables and beans: Add the halved cherry tomatoes, diced green and red bell peppers, diced red onion, black beans, and corn to the pasta and dressing mixture. Gently toss everything together until all ingredients are well distributed.
Chill the salad: Cover the bowl and place the pasta salad in the refrigerator. Chill for at least 30 minutes to allow the flavors to meld and the salad to cool thoroughly.
Garnish and serve: When ready to serve, garnish the pasta salad with chopped cilantro and sprinkle with tortilla strips or crunched Doritos for extra crunch and flavor.

Notes

For best results, cook the rotini pasta al dente and rinse under cold water to stop cooking and cool the pasta before mixing.
You can substitute the ranch dressing with a vegan ranch to make the dish vegan-friendly.
Add avocado pieces for extra creaminess and healthy fats.
This salad can be stored covered in the refrigerator for up to 2 days but garnish with tortilla chips just before serving to keep them crunchy.
If you prefer less sodium, use low-sodium canned beans, corn, and a reduced sodium taco seasoning.