Salsa Ranch Pasta Salad | Gluten-Free
This salsa and ranch pasta salad is loaded with Mexican flavors, full of vegetables, and is a great vegetarian and gluten-free pasta salad recipe to make for a crowd! Make this easy pasta salad for your next potluck in under 30 minutes!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 8 servings
- 12 oz. fusilli pasta gluten-free, cooked
- 1 cup canned corn drained
- 1 cup canned black beans rinsed and drained
- 1 cup red bell pepper finely chopped
- ½ cup red onion finely chopped
- ¼ cup cilantro finely chopped
- ⅔ cup ranch dressing* divided
- ⅔ cup salsa mild or medium, divided
- 1 ¼ tsp. salt
- ½ tsp. pepper
- 2 cups spinach leaves coarsely chopped
- 2 cups cooked chicken optional
- Green onions optional
In a large bowl combine pasta, corn, beans, bell pepper, red onion, cilantro, ⅓ cup ranch dressing, ⅓ cup salsa, salt and pepper to taste.
Toss pasta salad until all ingredients are completely combined.
Refrigerate pasta salad for at least 2 hours.
Just before serving, add additional ⅓ cup ranch dressing, ⅓ cup salsa, and spinach.
Serve cold with additional cilantro and green onions and enjoy!*
- To make this recipe vegan and dairy-free, simply use a dairy-free ranch dressing.
- If you would like to add additional protein, simply add 2 cups cooked rotisserie chicken. (Nutrition facts are calculated without added chicken.)
Calories: 291kcal | Carbohydrates: 41g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 813mg | Potassium: 243mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1430IU | Vitamin C: 28.1mg | Calcium: 30mg | Iron: 1.5mg