Description
A refreshing and colorful Mexican Pasta Salad packed with fusilli pasta, black beans, corn, fresh vegetables, and a zesty ranch salsa dressing. This easy-to-make salad is perfect for a quick side dish, potlucks, or picnics, served chilled for a burst of vibrant flavors in every bite.
Ingredients
Scale
Pasta and Vegetables
- 12 oz. fusilli pasta (gluten-free if needed)
- 1 cup canned corn (drained)
- 1 cup canned black beans (rinsed and drained)
- 1 cup red bell pepper (diced)
- ½ cup red onion (finely diced)
- 2 cups spinach leaves (coarsely chopped)
- ½ bunch cilantro (finely chopped)
- Green onions (optional)
Dressing
- â…” cup ranch dressing (divided)
- â…” cup salsa (mild or medium, divided)
Seasonings
- 1 ¼ tsp. salt (to taste)
- ½ tsp. pepper
Instructions
- Combine Ingredients: In a large bowl, mix cooked and cooled fusilli pasta with drained corn, rinsed black beans, diced red bell pepper, finely diced red onion, chopped cilantro, â…“ cup ranch dressing, â…“ cup salsa, salt, and pepper. Toss everything thoroughly to ensure even coating.
- Refrigerate: Cover the bowl and refrigerate the pasta salad for at least 2 hours to allow flavors to meld and the salad to chill properly.
- Add Spinach and Remaining Dressing: Right before serving, stir in the remaining â…“ cup ranch dressing, â…“ cup salsa, and chopped spinach leaves. Mix well until the spinach is evenly coated and the salad is dressed completely.
- Serve: Garnish with additional cilantro and green onions if desired. Serve the pasta salad cold for best taste and freshness.
Notes
- For a gluten-free option, use gluten-free fusilli pasta.
- Adjust the amount of salsa and ranch dressing according to your taste preference for more or less tanginess.
- This salad is best served chilled, so refrigerate well before serving.
- Feel free to add other vegetables such as cherry tomatoes or avocado for extra flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
