Vegetarian Taco Pasta Salad

July 14, 2016

A delightful vegetarian pasta salad packed with flavor, fresh vegetables and beans.

1 (16 ounce) package rotini, cooked and drained
2 teaspoons minced garlic
1/4 cup red onion, thinly sliced
1 red bell pepper, chopped
1 pint cherry tomatoes, halved
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) dark red kidney beans, rinsed and drained
1 (15 ounce) corn, drained
3-4 stalks green onion, chopped
1 cup Mexican blend cheese (or more)
For the dressing:
1 (16 ounce) bottle ranch dressing
1 (1 1/4 ounce) envelope of hot and spicy taco seasoning mix
1/4 cup Italian dressing
1 jalapeño pepper, seeded and chopped
Chipotle chili powder (optional)

Cook pasta according the package instruction. Drain, rinse in cold water, drain again. While the pasta is cooking, make the dressing by mixing all dressing ingredients in a medium bowl. Set aside. Place...
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Nutritions

Calories
1149

Sodium
807mg
33% DV

Fat
59g
91% DV

Protein
23g
46% DV

Carbs
46g
15% DV

Fiber
11g
44% DV