Ingredients
Method
- Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain in a colander, rinse with cold water to cool quickly, and set aside.
- In a large mixing bowl, stir together the mayonnaise, sour cream, taco seasoning, and ranch seasoning until smooth and creamy. Add the cooled rotini and toss until every piece is coated in the dressing.
- Fold in the sliced green onions, diced red bell pepper, drained corn, and shredded Mexican cheese. Stir well, cover, and refrigerate for 1 to 2 hours before serving to allow the flavors to blend.
Nutrition
Notes
Use short, chunky pasta shapes like rotini, penne, or farfalle so the dressing clings to every bite.
For a lighter dressing, swap half the mayonnaise with plain Greek yogurt.
Add canned black beans or diced avocado for extra Tex-Mex flavor.
The pasta salad tastes best after chilling for at least 1 hour so the seasonings meld.
Store leftovers in an airtight container in the fridge for 2 to 4 days.
If the salad looks dry after chilling, stir in a splash of milk or extra ranch dressing.
For the best texture, rinse the cooked pasta under cold water so it stops cooking and keeps a firm bite.