Vegetarian Taco Pasta Salad

"It is packed with flavor and proteins, but without the meat. All you need to do is to cook some pasta, make a dressing and throw some everyday ingredients all together. The dressing features taco seasoning (I like to use spicy version as if Austin is not hot enough still), Italian dressing, and ranch dressing, plus some freshly chopped jalapeños. Interesting combination, right? I call it Italian-Mexican fusion dressing, which is THE thing that makes this pasta salad so delicious that I somehow always find my mouth full while putting it all together."

NotesYou will probably have more dressing than you need. The remaining dressing can be used for another salad or simply enjoy it as a dip.

This pasta salad can be chilled in the fridge for up to one week.

Recipe adapted from Food.com.

Click here for the easy recipe

Serves8 People

Preparation Time20 min

Cooking Time10 min

Ingredients

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)

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 cooked pasta in a large mixing bowl. Add garlic, onion, bell pepper, tomatoes, black beans, kidney beans, corn, and green onions.
Pour the dressing over pasta (1 cup at a time) and add cheese to your liking. Mix thoroughly. Taste, add more dressing if desired.
Cover and chill in the fridge for an hour.