Ranch Taco Pasta Salad

Grill-out season is here, which means it’s time to round up your favorite side dish recipes. Chances are, you have a few go-to pasta salad recipes you whip out whenever you’re invited over to a friend’s house, or when you’re hosting other people.

While there’s nothing wrong with a classic, I love to mix things up a bit! So, if you’re looking to break out of the traditional pasta salad mold, I’ve got you covered. This Ranch Taco Pasta Salad is loaded with spices, veggies, pasta, cheese, and of course, ranch! What’s not to love about that combo?

This dish comes together so easily, which is always a plus in my book. Simply cook the pasta according to the directions on the package, measure out your spices, chop up some veggies, and toss everything together!

Not only is this salad bursting with flavor, but it also has an incredibly creamy texture, thanks to sour cream and mayo. Add in cheese, and you’ve got yourself a sure-fire hit on your hands. You may never go back to plain pasta salad again!

Why You’ll Love This Recipe

This Ranch Taco Pasta Salad is a delightful twist on the classic pasta salad. It’s easy to make, bursting with flavor, and the creamy texture is simply irresistible. Plus, it’s versatile enough to serve as a side dish or a main course.

Kitchen Equipment You’ll Need

• Large pot for boiling pasta
• Colander for draining
• Mixing bowl
• Knife and cutting board
• Spoon or spatula for mixing

Ingredients

• 10 oz Rotini
• 1 cup Mayonnaise
• 1/2 cup Sour cream
• 1 tablespoon Taco seasoning
• 1/2 tablespoon Ranch seasoning (dry)
• 1/2 cup Green onions, diced
• 1 cup Red bell pepper, diced
• 1 can (15.25 oz) Corn, drained
• 1 1/2 cups Mexican blend cheese, shredded
• Salt & pepper to taste

Step-by-Step Instructions

1. Cook pasta according to directions. Drain and rinse with cold water, then set aside.
2. In a mixing bowl, combine mayonnaise and sour cream. Stir in salt, pepper, taco seasoning, and ranch seasoning.
3. Add the pasta to the dressing mixture and toss until all pasta is coated.
4. Gently fold in the green onions, bell pepper, corn, and cheese. Toss again to mix.
5. Chill the salad in the fridge for 1-2 hours before serving.

Tips for Success

• Make sure to rinse the pasta with cold water to stop the cooking process and cool it down quickly.
• Chilling the salad enhances the flavors and improves the texture, so don’t skip this step!

Additional Tips or Variations

Feel free to add other vegetables like cherry tomatoes or black olives for extra flavor. For a spicier kick, throw in some chopped jalapeños.

Nutritional Highlights (Per Serving)

This pasta salad is a rich source of carbohydrates and provides a good amount of protein and vitamins from the vegetables.

Frequently Asked Questions (FAQ)

Can I make this salad ahead of time? Yes, this salad can be made a day in advance. Just give it a good stir before serving.

How long does it last in the fridge? It should keep well for up to 3 days when stored in an airtight container.

Conclusion

This Ranch Taco Pasta Salad is a crowd-pleaser that’s sure to become a staple at your gatherings. Give it a try, and don’t forget to share your experience in the comments below!