Ingredients
Scale
- 12 oz rotini pasta, cooked 🍝
- 1 cup ranch dressing 🥣
- 1 oz packet taco seasoning 🌶️
- 1 cup cherry tomatoes, halved 🍅
- 1 green bell pepper, diced 🫑
- 1 red bell pepper, diced 🫑
- ½ red onion, diced 🧅
- 15 oz can black beans, rinsed and drained 🥫
- 15 oz can corn, drained 🌽
- Salt and black pepper to taste 🧂
- Optional: chopped cilantro for garnish 🌿
- Optional: tortilla strips or crushed Doritos for topping 🌮
Instructions
- Cook the rotini according to package instructions until al dente. Drain and rinse under cold water to stop cooking; set aside to cool. 🍝
- In a small bowl, whisk together the ranch dressing and taco seasoning until smooth and evenly combined. 🥣🌶️
- Place the cooled pasta in a large mixing bowl. Pour the ranch-taco dressing over the pasta and toss until every piece is evenly coated. 🥗
- Add the cherry tomatoes, diced green and red bell peppers, diced red onion, black beans, and corn to the pasta. Toss gently to combine. 🍅🫑🧅🥫🌽
- Season with salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. ❄️
- When chilled, give the salad a final toss. Just before serving, top with chopped cilantro and sprinkle tortilla strips or crushed Doritos for extra crunch. 🌿🌮
- Serve cold as a side dish or bring to potlucks. Store leftovers refrigerated for 2–3 days. 🥗