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Healthy gluten-free pasta salad in a white bowl for lunch.
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5 from 2 votes

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
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 8 servings

Ingredients

  • 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
  • cup ranch dressing* divided
  • 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

Instructions

  • 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!*

Notes

  • 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.)

Nutrition

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