Southwest Jalapeno Ranch Pasta Salad with Corn and Cherry Tomatoes
This dish tastes like summer in a bowl! Tangy, creamy jalapeno ranch-coated pasta combines with crispy fresh corn, cherry tomatoes, and bell pepper for a refreshing bite.
Ingredients
- 16 ounces corkscrew pasta
- 1-¼ cups jalapeno ranch salad dressing
- 2 ears corn
- 1 red bell pepper diced
- 10 ounces cherry tomatoes halved
- ½ cup cilantro chopped
- 1 avocado diced
- ½ cup Cotija cheese grated (optional)
Instructions
- Cook pasta as directed. Drain and rinse with cool water.
- While pasta is cooking, cut the corn off the cob. Dice the bell pepper. Halve the cherry tomatoes. Chop the cilantro.
- Combine cooked pasta, corn, bell pepper, tomatoes, cilantro, and salad dressing together in a large bowl. Mix well.
- Just before serving dice avocado. Serve pasta salad topped with diced avocado and Cotija cheese if desired.
Notes
If stored in the fridge for more than a few hours the pasta will soak up a lot of the dressing. Add ¼ cup additional dressing and toss before serving.