Ingredients
Equipment
Method
Step-by-Step
- Cook the pasta in salted boiling water for 8-10 minutes until al dente, then drain and rinse with cold water.
- Prepare the dressing by whisking together ranch dressing and salsa in a bowl until well blended.
- Chop cherry tomatoes, bell peppers, and red onion into bite-sized pieces.
- Combine cooled pasta, chopped vegetables, black beans, corn, and cheese in a large mixing bowl.
- Pour the ranch-salsa dressing over the mixture and toss gently to coat evenly.
- Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve the Taco Pasta Salad, optionally garnished with avocado slices or additional cheese.
Nutrition
Notes
This Taco Pasta Salad is customizable; mix and match ingredients based on what you have available. For the best texture, enjoy within 24 hours.
