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–+ servings
Southwest Ranch Pasta Salad 1

Southwest Ranch Pasta Salad

This vibrant dish combines the comfort of pasta with the bold, zesty flavors of the American Southwest—creating a perfect balance that's both familiar and exciting. With corn, beans, and a tangy ranch dressing, this easy recipe is a delicious twist on classic pasta salad that will revitalize your seasonal menu rotation.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American, Southwestern
Servings 10 servings
Calories 320 kcal

Equipment

  • Large Pot
  • Mixing Bowl
  • Cutting Board

Ingredients
  

Pasta Salad Base

  • 1 pound rotini pasta tri-color adds visual appeal
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can corn kernels 15 oz, drained (or 2 cups fresh grilled corn)
  • 1 large red bell pepper diced
  • 1 medium red onion finely chopped
  • 2 medium jalapenos seeded and minced (adjust to taste)
  • 1 pint cherry tomatoes halved
  • 1 cup Mexican cheese blend shredded
  • 1 avocado diced (add just before serving)
  • 1/2 cup fresh cilantro chopped

Jalapeno Ranch Dressing

  • 1 cup ranch dressing store-bought or homemade
  • 2 tablespoons taco seasoning
  • 1 tablespoon lime juice
  • 1 jalapeno finely minced (seeds removed for less heat)
  • 1 teaspoon honey optional for balance

Instructions
 

  • Cook the rotini in salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process immediately.
  • In a medium bowl, whisk together the ranch dressing, taco seasoning, lime juice, minced jalapeno, and honey if using.
  • In a large serving bowl, combine black beans, corn, bell pepper, red onion, jalapenos, and cherry tomatoes.
  • Add the cooled pasta to the vegetable mixture and gently toss to combine. Pour about two-thirds of the southwest ranch dressing over the salad and mix thoroughly, ensuring every bite gets coated with the zesty dressing. Reserve the remaining dressing for serving or refreshing leftovers.
  • Fold in the shredded cheese and half the cilantro. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Just before serving, gently mix in the diced avocado and sprinkle with remaining cilantro for a fresh finish.

Notes

For best results, make this salad 2-24 hours ahead to allow flavors to develop fully, but add the avocado just before serving. Store in an airtight container for up to 3 days. Reserve some dressing to refresh leftovers.
For a healthier version, use whole wheat pasta, substitute Greek yogurt for half the ranch dressing, or add grilled chicken for extra protein.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 10gFat: 13gSodium: 410mgFiber: 6gVitamin C: 45mgCalcium: 15mg
Keyword Pasta Salad, Southwest, Ranch, Summer Salad, Potluck
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