Southwestern Pasta Salad
Prep Time25 minutes mins
Cook Time11 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 305kcal
- 8 oz rotini pasta
- 1 red bell pepper seeds and stem removed, diced
- 1 green/yellow/orange bell pepper seeds and stem removed, diced
- 1 ½ cups diced cherry tomatoes
- 1 cup frozen or canned corn thawed if using frozen
- 15 ounce can black beans drained and rinsed
- ½ cup chopped cilantro
- 4 green onions chopped
Dressing
- ½ cup mayonnaise
- 1 cup plain Greek yogurt
- 2 tablespoons dry ranch seasoning
- 2 tablespoons taco seasoning
Cook pasta according to package.
Run under cold water and let cool slightly.
In a large bowl, combine the pasta with bell peppers, tomatoes, corn, black beans, cilantro, and green onions.
Combine all dressing ingredients and then combine with pasta mixture.
Stir well.
Serve and enjoy!
Store in an airtight container in the refrigerator for 2-4 days.
Calories: 305kcal | Carbohydrates: 40g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 641mg | Potassium: 421mg | Fiber: 6g | Sugar: 4g | Vitamin A: 851IU | Vitamin C: 30mg | Calcium: 63mg | Iron: 2mg