Prep Time: 15 mins | Total Time: 15 mins | Yield: 10 people
This Mexican Pasta Salad is my ultimate summer salad favorite! I always bring this salad to potlucks, picnics, and barbecues and this salad never fails to impress everyone! If you want to start your summer right, this creamy Mexican Pasta Salad is a must! Not only this salad tastes great, but this is super appetizing to look at! No wonder why even my pickiest eaters dig this amazing salad! Even when summer is over, I still make this salad.
To make this salad, all you need are just a few simple ingredients that I am pretty sure you already have in your pantry. The ingredients are tossed and coated in a simple ranch dressing. This salad is a no-fuss, but with flavors that will surely blow your mind!
I love so many things about this salad because not only that you can make this with ease, but you can also make this in advance by making the dressing and cooking the pasta a day ahead. A couple of hours before serving, toss everything together. Leftovers are also amazing. They last in the fridge for up to 3 days.
Ingredients
1 bell pepper, chopped
1 (16-ounce) package of elbow macaroni
1 (15-ounce) can of black beans, rinsed and drained
1 (11-ounce) can of corn, drained
½ red onion, sliced
1½ c. grape tomatoes, cut in half
1¼ c. bottled ranch dressing
1 c. salsa
4 green onions, chopped
1 teaspoon cumin
¼ c. chopped fresh cilantro, optional
HOW TO MAKE MEXICAN PASTA SALAD
Step 1: Following the package directions, cook the pasta until al dente. Drain when done.
Step 2: Place the cooked pasta, corn, black beans, bell pepper, red onion, green onion, tomatoes, and cilantro in a large bowl. Mix well.
Step 3: Combine the salsa with ranch and cumin until well blended, then pour this over the pasta mixture. Toss well.
Step 4: Cover the bowl and keep the pasta salad in the fridge for at least 2 hours or up to overnight.
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