This Creamy Ranch Taco Pasta Salad is a flavorful fusion of classic pasta salad and zesty taco ingredients. Combining tender rotini pasta with a creamy ranch and taco-seasoned dressing, it’s packed with fresh vegetables and shredded cheese, making it a perfect side dish for gatherings or a light main course.
Why You’ll Love This Recipe
- Flavor-Packed – Bold taco spices meet creamy ranch in one dish.
- Easy to Make – Simple prep with pantry staples.
- Perfect for Gatherings – Ideal for potlucks, BBQs, and picnics.
- Make-Ahead Friendly – Best served chilled, allowing flavors to meld.
- Customizable – Add protein or adjust spice level to your liking.
Ingredients
- 10 oz rotini pasta
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon taco seasoning
- ½ tablespoon dry ranch seasoning
- ½ cup green onions, diced
- 1 cup red bell pepper, diced
- 1 can (15.25 oz) corn, drained
- 1½ cups Mexican blend cheese, shredded
- Salt and pepper, to taste
Directions
Cook the Pasta:
- Prepare the rotini pasta according to the package instructions. Drain and rinse with cold water to cool. Set aside.
Prepare the Dressing:
- In a large mixing bowl, combine the mayonnaise and sour cream. Stir in the taco seasoning, ranch seasoning, salt, and pepper until well blended.
Assemble the Salad:
- Add the cooled pasta to the dressing mixture, tossing to ensure all pasta is evenly coated.
- Incorporate the diced green onions, red bell pepper, drained corn, and shredded Mexican blend cheese into the pasta mixture. Toss thoroughly to combine all ingredients.
Chill and Serve:
- Cover the bowl and refrigerate the pasta salad for 1-2 hours to allow flavors to meld.
- Before serving, give the salad a gentle stir and adjust seasoning if necessary.
Servings and Timing
- Servings: 8-10 servings
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Chilling Time: 1-2 hours
- Total Time: Approximately 1 hour 25 minutes
- Calories: Approximately 320 kcal per serving
Variations
- Add Protein: Mix in cooked chicken, ground beef, or black beans.
- Extra Veggies: Add diced tomatoes, avocado, or shredded lettuce.
- Spicy Kick: Stir in chopped jalapeños or a dash of hot sauce.
- Different Pasta: Swap rotini with bowtie, penne, or shells.
- Lighter Version: Use Greek yogurt instead of sour cream and mayo.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Best served cold, but can be brought to room temperature before serving.
- Make Ahead: Prepare the night before for even better flavor.
FAQs
Can I make this pasta salad the night before?
Yes, it’s actually better when made ahead to let the flavors meld.
Can I use a different type of cheese?
Absolutely! Try cheddar, pepper jack, or Colby.
Is this salad spicy?
It’s mildly spiced, but you can increase the taco seasoning or add hot sauce for more heat.
Can I make this gluten-free?
Yes, just use gluten-free pasta.
Can I substitute Greek yogurt for sour cream?
Yes, it works well and lightens up the dish.
What goes well with this salad?
Grilled meats, tortilla chips, or fresh fruit make great sides.
Can I freeze pasta salad?
Not recommended, as the texture of the pasta and dressing may change.
Do I have to use rotini pasta?
No, any short pasta shape like penne or macaroni will work.
What type of corn should I use?
Canned, frozen (thawed), or fresh corn all work well.
Can I make it dairy-free?
Use dairy-free cheese, sour cream, and mayo alternatives.
Conclusion
Creamy Ranch Taco Pasta Salad is a zesty, creamy, and colorful dish that’s sure to be a hit at your next gathering. Easy to make and even better when prepared ahead, it’s the ultimate crowd-pleasing salad with bold flavors and satisfying textures!
Print
Creamy Ranch Taco Pasta Salad
- Total Time: 1 hour 25 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Creamy Ranch Taco Pasta Salad with rotini, fresh veggies, cheese, and zesty ranch-taco dressing—perfect as a side or light main dish!
Ingredients
10 oz rotini pasta
1 cup mayonnaise
½ cup sour cream
1 tbsp taco seasoning
½ tbsp dry ranch seasoning
½ cup green onions, diced
1 cup red bell pepper, diced
1 can (15.25 oz) corn, drained
1½ cups Mexican blend cheese, shredded
Salt and pepper, to taste
Instructions
Cook Pasta:
Boil rotini according to package directions.
Drain and rinse with cold water to cool. Set aside.
Make Dressing:
In a large bowl, whisk together mayonnaise, sour cream, taco seasoning, ranch seasoning, salt, and pepper.
Mix Salad:
Add cooled pasta to the dressing.
Stir in green onions, bell pepper, corn, and cheese. Toss until combined.
Chill & Serve:
Refrigerate 1–2 hours to let flavors meld.
Stir before serving and adjust seasoning if needed.
Notes
- Add diced avocado or black beans for extra flavor.
- Great as a side dish or light main.
- Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (Chilling Time: 1–2 hours)
- Category: Salad
- Cuisine: Mexican-American Fusion
