Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn, canned or frozen
- 1 bell pepper, diced
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, sliced
- 1/2 cup ranch dressing
- 1 packet taco seasoning
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, black beans, corn, bell pepper, cheddar cheese, and green onions.
- In a separate small bowl, mix together the ranch dressing and taco seasoning until well combined.
- Pour the dressing mixture over the pasta salad and toss gently to coat all ingredients.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled at your picnic and enjoy!
Notes
- Feel free to add or substitute your favorite ingredients, such as avocado or diced jalapeños.
- This salad is perfect for meal prep; it can be stored in the refrigerator for up to 3 days.
- For a lighter version, use Greek yogurt instead of ranch dressing.
Keywords: Ranch Taco Pasta Salad, picnic salad, easy pasta salad recipe, ranch dressing pasta salad, taco themed salad, summer salad, potluck recipe