Mexican Pasta Salad Recipe
It doesn't get much easier than this Mexican Pasta Salad! Not only do you get all the irresistible flavors of your favorite dishes, this recipe is super simple to throw together with some pasta, canned corn, canned beans, salsa, ranch dressing, and some fresh veggies.
Servings: 8 servings
Ingredients
- 12 oz. fusilli pasta gluten-free if needed
- 1 cup canned corn drained
- 1 cup canned black beans rinsed and drained
- 1 cup red bell pepper diced
- ½ cup red onion finely diced
- ⅔ cup ranch dressing* divided
- ⅔ cup salsa mild or medium, divided
- 1 ¼ tsp. salt to taste
- ½ tsp. pepper
- 2 cups spinach leaves coarsely chopped
- ½ bunch cilantro finely chopped
- 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.12 oz. fusilli pasta, 1 cup canned corn, 1 cup canned black beans, 1 cup red bell pepper, ½ cup red onion, ⅔ cup ranch dressing*, ⅔ cup salsa, 1 ¼ tsp. salt, ½ tsp. pepper, ½ bunch cilantro
- Just before serving, add additional ⅓ cup ranch dressing, ⅓ cup salsa, and spinach. Mix well until everything is well coated in the sauce.⅔ cup ranch dressing*, ⅔ cup salsa, 2 cups spinach leaves
- Serve cold with additional cilantro and green onions and enjoy!½ bunch cilantro, Green onions
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
