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Southwest Pasta Salad
This Southwest Pasta Salad is a twist on the classic. Wagon wheel pasta tossed with corn, beans, roasted red peppers, and creamy ranch dressing creates a flavor combination you and your guests will love.
Course
Appetizer, Salad
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
12
people
Calories
406
kcal
Ingredients
1
pound
wagon wheel
rotelle pasta, cooked al dente
1
cup
frozen fire-roasted corn
thawed
1
cup
chopped roasted red peppers
2/3
cup
canned black-eyed peas
rinsed
2/3
cup
canned pinto beans
rinsed
2/3
cup
canned black beans
rinsed
2
jalapeños
thinly sliced
4
ounces
Monterey Jack cheese
cut into small cubes
Salt and pepper to taste
Dressing:
1 1/2
cups
mayonnaise
1
packet dry ranch dressing mix
1/2
cup
milk
Instructions
In a large bowl, toss together the pasta, corn, red peppers, beans, jalapeños, and cheese.
In a small bowl, whisk together the mayonnaise, dry ranch dressing, and milk.
Pour the dressing on the pasta salad mixture. Toss gently to evenly combine. Add salt and pepper to taste. Refrigerate until you're ready to serve.
Video
Nutrition
Calories:
406
kcal
|
Carbohydrates:
23
g
|
Protein:
10
g
|
Fat:
25
g
|
Saturated Fat:
5
g
|
Cholesterol:
21
mg
|
Sodium:
1007
mg
|
Potassium:
254
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
518
IU
|
Vitamin C:
10
mg
|
Calcium:
114
mg
|
Iron:
2
mg