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

Course Dinner, lunch, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 291 kcal
London Brazil

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

  1. 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.
  2. Toss pasta salad until all ingredients are completely combined.
  3. Refrigerate pasta salad for at least 2 hours.
  4. Just before serving, add additional ⅓ cup ranch dressing, ⅓ cup salsa, and spinach.
  5. Serve cold with additional cilantro and green onions and enjoy!*

Recipe 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 Facts
Salsa Ranch Pasta Salad | Gluten-Free
Amount Per Serving
Calories 291 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 813mg35%
Potassium 243mg7%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 2g2%
Protein 6g12%
Vitamin A 1430IU29%
Vitamin C 28.1mg34%
Calcium 30mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.