Mexican Pasta Salad
Make this Mexican pasta salad for your next taco night! Full of Mexican flavors, this great side dish was meant to impress.
Prep 20 minutes
Cook 8 minutes
Total 28 minutes
Fat 23
Carbs 60
Protein 17
Yield 6
Ingredients
- 8 oz. cavatappi pasta
- 15 oz. canned black beans
- 1 pint cherry tomatoes halved
- 10 oz. frozen corn thawed
- ½ green bell pepper diced
- 5 oz. queso fresco ~1 cup
- ¼ red onion minced
- ¼ cup fresh cilantro chopped
- ¾ cup ranch dressing
- ⅓ cup sour cream
- 2 tablespoons taco seasoning
- ½ cup salsa any kind
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions for about 8 minutes. Drain the noodles and rinse them with cold water.
- Place the cooked pasta, beans, tomatoes, corn, peppers, cheese, onion, and cilantro into a large bowl. Set aside.
- In a small bowl, add the ranch dressing, sour cream, taco seasoning, and salsa and stir to combine. Pour the dressing into the large bowl and stir to make sure all of the ingredients are coated in the dressing.
- To serve, garnish with more chopped cilantro and queso fresco.
Tips & Notes
- This dish can be served immediately, but the longer it sits, the more the flavors will develop.
- Pan-fry the corn for an elevated flavor.
- Avocado would be a great addition if you plan on serving it immediately. Otherwise, wait to add this until you are ready to serve.
Nutrition Facts
Calories: 502kcal | Carbohydrates: 60g | Protein: 17g | Fat: 23g | Fiber: 9g | Sugar: 7g