Description
A delicious and easy-to-make pasta salad with cheesy taco flavors.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 cup diced bell pepper
- 1/2 cup diced red onion
- 1/4 cup fresh cilantro, chopped
- 1/2 cup ranch dressing
- 2 tbsp taco seasoning
Instructions
- Cook the elbow macaroni according to package instructions. Drain and cool.
- In a large bowl, combine the cooked macaroni, cheddar cheese, cherry tomatoes, black beans, corn, bell pepper, red onion, and cilantro.
- In a small bowl, mix the ranch dressing with taco seasoning.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- You can add grilled chicken for extra protein.
- This salad is best served cold.
- Feel free to customize with your favorite taco toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Cheesy Taco Pasta Salad