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Total Time
30mins
Prep 20 mins
Cook 10 mins

Found this in the Dallas Morning News and wanted to save. This recipes uses healthy pasta and reduced-fat ingredients.

Ingredients Nutrition

Directions

  1. Cook pasta according to directions on the package. Rinse with cold water to cool and drain .
  2. In a small bowl whisk together the ranch salad dressing mix, buttermilk, fat-free milk, light mayo and light sour cream. Stir in lime juice, lime peel and taco seasoning mix.
  3. In a large bowl, toss the cooked pasta with tomatoes, beans, cheese, green onions and green chilies. Pour dressing mixture over the salad and toss gently to mix.
  4. Cover and refrigerate for at least 1 hour before serving.
Most Helpful

5 5

Thank you for saving and posting this recipe! It was just what I was looking for. Husband bought similar salad at local grocery and loved it. I said, I can make that! Searched for a recipe that I thought was similar and used this one. Couple of adjustments made -- added grilled chicken to use this as a picinic 'meal'. The salad also needed salt and a bit more acid - lime mixed in. (used 1 lime in the dressing = 3 TBL -- and then added one more lime the next day.) I made this up 1 night ahead of time and the dressing really soaked into the pasta. I may use a bit more milk or buttermilk next time and see if the consistency is any different. There will be a next time. Thanks again! PS. This makes a LOT -- it makes a huge bowl to feed to a large family or picnic.