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Flavorful Taco Ranch Pasta Salad Recipe with Black Beans and Corn

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A quick and easy taco ranch pasta salad packed with black beans, corn, and fresh veggies, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 8 ounces elbow macaroni or rotini pasta
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped (optional)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. While pasta cooks, rinse and drain black beans. Thaw frozen corn by running under warm water or leaving at room temperature. Halve cherry tomatoes, dice red bell pepper, and finely chop red onion. Add all to the bowl with pasta.
  3. In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, and fresh lime juice. Add garlic powder, onion powder, smoked paprika, ground cumin, chili powder, and cayenne pepper if using. Season with salt and pepper to taste. Whisk until smooth and creamy.
  4. Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly with a spatula or large spoon to coat all ingredients evenly. Add chopped fresh cilantro if desired, folding it in last.
  5. Cover the salad and refrigerate for at least 30 minutes to let flavors meld. Taste before serving and adjust seasoning if needed.

Notes

Rinse pasta after cooking to prevent stickiness. Adjust cayenne pepper to control spice level. Soak chopped onions in cold water to reduce sharpness. Add cilantro just before serving to keep it fresh. Use fresh lime juice for best flavor. Salad can be made up to 24 hours ahead and tastes better chilled. If salad thickens, add a splash of lime juice or mayo to refresh.

Nutrition

Keywords: taco ranch pasta salad, black beans, corn, summer salad, easy pasta salad, southwestern salad, potluck recipe

Find it online: https://bitefuljoy.com/flavorful-taco-ranch-pasta-salad-recipe-with-black-beans-and-corn-easy-and-perfect-for-summer/