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Southwest Ranch Pasta Salad

A vibrant and refreshing pasta salad combining hearty pasta, colorful vegetables, and a creamy ranch dressing, perfect for gatherings and meal prepping.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 cups rigatoni pasta (or macaroni or shell pasta) Provides the base and hearty texture.
  • 1 can black beans Adds protein and creamy texture.
  • 1 cup grape tomatoes Offers freshness and sweetness.
  • 1 cup sweet corn Contributes sweetness and crunch.
  • 1 large red bell pepper Enhances colors and sweet flavor.
  • 1 large yellow or green bell pepper Adds crunch and color.
  • 1/2 cup red onion Provides a sharp and tangy bite.
  • 1/4 cup cilantro Infuses freshness and aromatic flavor.
  • 1/2 cup black olives Adds a salty depth of flavor.
  • 1 medium jalapenos Provides a spicy kick.
For the dressing
  • 1 cup creamy ranch dressing Binds the ingredients with rich and tangy taste.
  • 1/2 cup sour cream Adds a creamy texture.
  • 2 tablespoons lime juice Brightens flavors.
  • 1 teaspoon chili powder Introduces warmth.
  • 1 teaspoon ground cumin Adds earthy flavor.
  • 1 teaspoon garlic powder Enhances overall flavor.
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. Boil the water. Place a large pot of salted water over high heat and bring to a boil.
  2. Cook pasta according to package instructions, aiming for al dente. Drain and set aside to cool.
Combining Ingredients
  1. While the pasta cools, chop and prepare the remaining salad ingredients, adding them to a large bowl.
  2. In another bowl, combine the ranch dressing, sour cream, lime juice, chili powder, ground cumin, garlic powder, and season with salt and pepper to taste.
  3. Add the cooled pasta and the dressing to the salad bowl and gently toss until well-coated.
Chill and Serve
  1. Cover the salad and chill for at least 1 hour to let the flavors meld.
  2. When serving, garnish with more shredded Mexican cheese and fresh cilantro for added flavor.

Notes

Can be made ahead of time and lasts up to 4 days in the refrigerator. Perfect for meal prep, potlucks, and barbecues. Can add grilled chicken or avocado for additional nutrition.