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Southwest Pasta Salad with Chipotle Ranch Dressing: Easy Cold Dinner Ideas for Hot Days
Jessica

Southwest Pasta Salad with Chipotle Ranch Dressing

A creamy, smoky, and fresh Southwest pasta salad with black beans, corn, crunchy vegetables, and a bold chipotle ranch dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dinner
Cuisine: Southwestern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces rotini pasta
  • 1 can black beans drained and rinsed
  • 1 1/2 cups corn kernels fresh, frozen, or canned
  • 1 whole red bell pepper diced
  • 1/2 whole red onion finely chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup cilantro chopped
  • 1 cup cheddar or Mexican blend cheese shredded
  • 1 1/4 cups chipotle ranch dressing
  • 1 tablespoon lime juice
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper

Equipment

  • Large pot
  • Mixing bowl
  • Colander
  • Whisk

Method
 

  1. Cook the rotini pasta until al dente, then drain and rinse with cold water.
  2. In a large bowl, combine the black beans, corn, bell pepper, red onion, tomatoes, cilantro, and cheese.
  3. Add the cooled pasta and toss gently to combine.
  4. Whisk together the chipotle ranch dressing, lime juice, salt, and pepper.
  5. Pour the dressing over the salad and mix until evenly coated.
  6. Chill for at least 30 minutes before serving.

Notes

    >Chill before serving for the best flavor. >Add extra dressing after refrigeration if needed. >Fold in cooked chicken for a heartier meal.