Description
This refreshing Taco Pasta Salad combines al dente rotini pasta with a creamy dressing infused with taco and ranch seasonings, mixed with crisp fresh vegetables and shredded Mexican blend cheese. Perfect for summer gatherings or as a flavorful side dish, this salad is chilled to meld the flavors and served cold for a deliciously satisfying dish.
Ingredients
Scale
Pasta
- 10 oz Rotini pasta
Dressing
- 1 cup Mayonnaise
- 1/2 cup Sour cream
- 1 tablespoon Taco seasoning
- 1/2 tablespoon Ranch seasoning (dry)
Vegetables and Cheese
- 1/2 cup Green onions, diced
- 1 cup Red bell pepper, diced
- 1 can Corn, 15.25 oz, drained
- 1 1/2 cups Mexican blend cheese, shredded
Instructions
- Cook the pasta: Boil the rotini pasta according to package instructions until al dente. Once cooked, drain the pasta and rinse it thoroughly with cold water to stop the cooking process and cool it down.
- Prepare the dressing: In a large mixing bowl, combine mayonnaise, sour cream, taco seasoning, and dry ranch seasoning. Mix well until the dressing is smooth and evenly blended.
- Mix pasta with dressing: Add the cooled pasta to the dressing and toss thoroughly so every piece of pasta is well coated with the creamy mixture.
- Add vegetables and cheese: Incorporate the diced green onions, red bell pepper, drained corn, and shredded Mexican blend cheese into the pasta mixture. Gently toss again to combine all ingredients evenly.
- Chill before serving: Cover the bowl with plastic wrap and refrigerate the salad for 1-2 hours to allow flavors to meld and the salad to chill nicely before serving.
Notes
- Make sure to rinse the pasta with cold water to prevent it from becoming mushy and to help it cool quickly for the salad.
- Feel free to adjust the amount of taco and ranch seasoning to suit your taste preferences.
- This salad can be made a day in advance for even better flavor blending.
- For added protein, consider adding black beans or cooked shredded chicken.
- Use gluten-free pasta if you require a gluten-free version.
