Southwestern Pasta with Veggies (Print Version)
# Ingredients:
→ Main Salad Ingredients
01 -
8 oz rotini pasta
02 -
1 red bell pepper, diced
03 -
1 green bell pepper, diced
04 -
1 ½ cups diced cherry tomatoes
05 -
1 cup corn, thawed if frozen
06 -
15 ounce can black beans, drained and rinsed
07 -
½ cup chopped cilantro
08 -
4 green onions, chopped
→ Dressing
09 -
½ cup mayonnaise
10 -
1 cup plain Greek yogurt
11 -
2 tablespoons dry ranch seasoning
12 -
2 tablespoons taco seasoning
# Instructions:
01 -
Cook the pasta according to package instructions.
02 -
Run the cooked pasta under cold water and let it cool slightly.
03 -
In a large bowl, combine the cooled pasta with bell peppers, tomatoes, corn, black beans, cilantro, and green onions.
04 -
In a separate bowl, mix together mayonnaise, Greek yogurt, dry ranch seasoning, and taco seasoning.
05 -
Pour the dressing over the pasta mixture and stir well to combine.
06 -
Serve immediately or chill before serving. Store leftovers in an airtight container in the refrigerator for 2 to 4 days.
# Notes:
01 -
This salad tastes best when chilled for at least an hour before serving.