Creamy Southwest Ranch Pasta Salad Recipe

Creamy Ranch Pasta Salad Recipe (Southwest)

The sun is out and it is officially pasta salad season! There is just nothing better for sharing at potlucks and barbecues than a big bowl of refreshingly cold, perfectly tender and tangy pasta salad. And oh my goodness, the varieties are nearly endless… From classic Macaroni Salad and Italian Pasta Salad to fun and fresh Zesty Greek Pasta Salad, Hawaiian Macaroni and Potato Salad, and Cool Chicken Taco Pasta Salad, you can easily create delicious versions that feature any flavor profiles you like! You might have noticed, we are big fans of Southwestern flavors ’round here. So we decided to make this creamy pasta salad featuring all of the bold Tex-Mex goodies we love! Our Creamy Ranch Southwest Pasta Salad includes tender noodles, lots of veggies like peppers and sweet corn, black beans, bright spices, and a creamy, cool cilantro-lime ranch dressing. This recipe is great to make for summer parties, weekly meal preps, and is popular with kids! Plus, it’s simple to customize Creamy Southwest Pasta Salad with gluten-free noodles and/or vegan-friendly ranch dressing to please nearly any tastes.

What Ingredients You Need

This fabulous pasta salad is loaded with fresh goodies and pantry staples. Together they make a creamy, crunchy, absolutely irresistible pasta salad that everyone will love! To make this Southwest Pasta Salad recipe you need:

Small pasta – we like to make tri color pasta salad with fussili, but feel free to use any small pasta you likeBlack beans – drainedGrape or cherry tomatoes – halvedFrozen corn – thawedRed bell pepper – seeded and choppedRed onion – choppedCilantro – choppedSliced black olives – drainedJalapeno (optional) – seeded and diced

For the creamy ranch dressing you need:

Ranch dressing – your favorite thick and creamy versionLime juice – freshly squeezedSpices – chili powder, ground cumin, salt and pepper

How to Make Southwest-Style Creamy Ranch Pasta Salad

It takes less than 30 minutes to prepare this easy recipe for Southwestern Pasta Salad with tangy ranch dressing. However, I do recommend that you make it ahead, if possible… When the pasta salad is chilled in the fridge for at least a few hours the flavors have the opportunity to mix and mingle. And isn’t pasta salad just the best when it’s really cold? Follow these simple steps to make Ranch Pasta Salad for your next picnic or potluck: First, place a large pot of salted water over high heat on the stovetop. Cook the pasta according to the package instructions. Then drain – do not rinse! – and set aside to cool. While the pasta is cooking, chop all of the fresh ingredients. Next, set out a large salad bowl. Add the cooked and cooled pasta, black beans, tomatoes, corn, chopped bell pepper, onion, cilantro, olives, and jalapeno. In a separate bowl (or measuring pitcher) combine the dressing ingredients. Mix well, taste, and add salt and pepper as needed. Now gently mix the dressing into the pasta salad. Stir with a spatula or large spoon to throughly coat the pasta and veggies. Cover the bowl and chill in the refrigerator for at least 1 hour for the best taste. Allowing the pasta salad ingredients to rest with the dressing longer creates a better overall flavor. Serve cold at summer gatherings, or keep in the fridge to enjoy throughout the week as a side dish or snack!