If you're looking for a quick and easy pasta salad recipe that isn't your run of the mill recipe, then this is for you. We've made this for quite some time. I make it as written, but Ryan Barrett Walkush swears that it would also be tasty with jalapeno peppers in it, so give that a try if you're adventurous.
This is the perfect dish to take to all of those summer cookouts!
Southwest Pasta Salad
16 oz. rotini pasta
2/3 cups Ranch dressing
1 15 oz. can kidney beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can whole kernel corn, drained and rinsed
2 large tomatoes, chopped
1 cup shredded cheddar cheese
1 1/2 Tbsp ground cumin
1/2 Tbsp chili powder
1 tsp onion powder
1/4 tsp dried red pepper flakes
salt and pepper to taste
- Cook pasta according to package directions until al dente. Drain and rinse in cold water.
- Place in a large mixing bowl. Mix with Ranch dressing, beans, corn, tomatoes, cheese, and spices.
- Chill salad in refrigerator until ready to serve.
Note: Ryan Barrett Walkush LOVES this recipe (and he hates most pasta salads) BUT he is not a fan of onions in general. Therefore, you will notice that this recipe is written with a mere 1 teaspoon of onion powder. If you are a fan of onions, feel free to substitute this ingredient with some chopped green onions or a small diced white or red onion.