Southwest Pasta Salad
This southwest pasta salad is made with fresh veggies, rotini pasta noodles, and coated in a creamy chipotle ranch dressing. Perfect for summer potlucks or poolside lunches!
Servings: 12
Ingredients
- 16 oz rotini pasta
- 1 can of black beans drained and rinsed
- 2 ears of corn cut from the cob
- 1 red bell pepper chopped
- ½ red onion chopped
- 10 oz cherry tomatoes halved
- ½ cup chopped fresh cilantro
- 1 ¼ cups of Chipotle Ranch Dressing
Instructions
- Make a batch of the chipotle ranch dressing in a blender or food processor
- Cook the rotini to al dente according to the package directions, then drain and rinse with cold water immediately
- Add the drained black beans, corn, bell pepper, red onion, cherry tomatoes, and cilantro to a bowl. Once the pasta is cool and mostly dry, add it to the other ingredients in the bowl
- Add 1 ¼ cups of the homemade chipotle ranch dressing and stir well to combine
- Chill in the fridge for at least one hour before serving
Notes
You will have about ½ cup of the creamy chipotle ranch leftover that you can stir into the pasta salad when you serve it, if desired. Pasta salad will dry out in the fridge, so this is a good way to add more creaminess when you serve the leftovers.
Nutrition
Calories: 236kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 147mg | Fiber: 3g | Sugar: 3g