Mexican Pasta Salad

Is there anything better than something hot of the grill with a delicious pasta salad on the side?  Throw in a cold beer and I say it's about as good as it gets for a summer meal!  

I make the same traditional mayo-based pasta salad again and again and while it's fantastic, I needed to change it up a bit! Our family, including our 10 month old baby, loves Mexican food!  Addie can house enchiladas like it's her job, no joke!  So I thought a little Mexican pasta salad would be a great side dish. If you added a little chicken this would be a great meal as well!  

All of the colors and textures just make this salad pop! 

Bring it to your next BBQ to switch things up a bit, I'm sure everyone will absolutely love it!! 

Mexican Pasta Salad 

1 lb pasta (I used mini farfalle), cooked until al dente and cooled

1 red pepper, diced

1 orange pepper, diced

1/4 red onion, finely minced

3 tablespoons fresh cilantro, finely minced

2 cups corn (I used frozen, defrosted)

1/2 cup black beans, rinsed and drained

1 cup cheddar cheese

3/4 cup spicy ranch dressing

3 tablespoons salsa

1/2 teaspoon salt 

Combine all ingredients in a large bowl and mix.  Refrigerate after it is all combined to let the flavors come together for at least an hour.  

NOTES:  As with all pasta salads, if they are left overnight (great for letting the flavors come together!), the pasta absorbs the dressing quite a bit.  If that happens, just add a little more spicy ranch and salsa.  Also, I like to use a refrigerated, fresh salsa in this recipe as it adds a great fresh flavor!  Pop some rotisserie chicken in there and you have a full meal deal. Bam. 

Enjoy!  

Recipe by: Mrs. Schwartz