Pasta Recipe | Southwest Pasta Salad

Southwest Pasta Salad

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 jalapeƱos thinly sliced
4 ounces Monterey Jack cheese cut into small cubes
Salt and pepper to taste

  • In a large bowl, toss together the pasta, corn, red peppers, beans, jalapeƱos, 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.
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