Vegetarian Taco Pasta Salad

Recipe by Thea
READY IN: 30mins
SERVES: 12-14


  • 1
    (18 ounce) package radiatore, cooked and drained
  • 1
    (16 ounce) bottle ranch dressing
  • 1
    (1 1/4 ounce) envelope of hot and spicy taco seasoning mix
  • 14
    cup Italian dressing (I use Paul Newmans Own Family)
  • 1
    teaspoon jalapeno, seeded and chopped
  • dried chipotle powder
  • 2
    (15 ounce) black beans (rinsed and drained)
  • 2
    (15 ounce) dark red kidney beans (rinsed and drained)
  • 2
    (15 ounce) corn (drained)
  • 3 -4
    green onions, chopped
  • 12
    red bell pepper, chopped
  • 2
    teaspoons garlic
  • 14
    red onion, chopped
  • Mexican blend cheese (I use sargentos)
  • 2
    (15 ounce) cans diced tomatoes with jalapenos (drained and squeezed)
  • black olives (optional. amount according to taste) (optional)


  • Placed cooked radiatore in large bowl and add black beans, kidney beans, corn, green onions, red bell pepper, garlic and red onion, tomatoes, Black olives if your using them.
  • Sauce:
  • in a bowl mix the ranch dressing, taco seasoning mix, Italian, jalapenos. Mix thourghly. I sprinkle the chipotle seasoning to taste.
  • pour sauce over the pasta bowl, add the cheese to your liking and stir till well coated.
  • Chill for 1 hour -- although this is better the more it ages so can be made a day or two ahead.
  • Note: You will probably have more dressing than you need, I used it as a dip with chips and cheese -- Yummy!