Zutaten für Vegetarian Taco Pasta Salad
- 1 pound radiatore pasta
- 1 cup ranch dressing
- 2 tablespoons taco seasoning mix
- 1 tablespoon Italian seasoning
- 1-2 jalapenos, finely minced (optional)
- 1/2 teaspoon chipotle seasoning
- 1 (15-ounce) can black beans
- 1 (15-ounce) can kidney beans
- 1 cup frozen corn
- 1/2 cup chopped green onions
- 1/2 cup chopped red bell pepper
- 2 cloves minced garlic
- 1/2 cup chopped red onion
- 1 cup shredded cheddar cheese
- 1 cup chopped tomatoes
- 1/2 cup sliced black olives (optional)
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Zubereitung von Vegetarian Taco Pasta Salad
- Cook 1 pound radiatore pasta according to package directions. Drain and set aside to cool slightly.
- In a large bowl, combine the cooked pasta with 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can kidney beans (rinsed and drained), 1 cup frozen corn (thawed), 1/2 cup chopped green onions, 1/2 cup chopped red bell pepper, 2 cloves minced garlic, 1/2 cup chopped red onion, 1 cup chopped tomatoes, and 1/2 cup sliced black olives (optional).
- **Make the Sauce:** In a medium bowl, whisk together 1 cup ranch dressing, 2 tablespoons taco seasoning (hot & spicy or regular), 1 tablespoon Italian seasoning, and 1-2 jalapeños, finely minced (optional).
- Add 1/2 teaspoon chipotle seasoning (or to taste) to the sauce and mix thoroughly.
- Pour the sauce over the pasta mixture. Add 1 cup shredded cheddar cheese (or your preferred cheese) and stir gently until everything is well coated.
- Refrigerate for at least 1 hour to allow flavors to meld. Even better if made a day or two in advance!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
27g
Fat
18g
Carbs
27g