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overhead shot of southwest ranch pasta salad bowl

Southwest Ranch Pasta Salad

Southwest Ranch Pasta Salad is delicious with the flavors of so many different vegetables and a thick and creamy dressing.
Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword Southwest Ranch Pasta Salad
Prep Time 20 minutes
Cook Time 10 minutes
Chill: 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 746kcal
Author Catalina Castravet


  • 1 pound rigatoni pasta macaroni or shell pasta
  • 15 ounces can black beans drained and rinsed
  • 1 pint grape tomatoes halved
  • 15 ounces can sweet corn drained and rinsed
  • 1 red bell pepper seeded and chopped
  • 1 yellow or green bell pepper seeded and chopped
  • 1 small red onion chopped
  • 1/2 cup chopped cilantro
  • 1 cup black olives drained and sliced
  • 2 jalapeños seeded and diced
  • 1 cup Mexican cheese shredded


  • 1 cup creamy ranch dressing
  • 1/2 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste


  • Place a large pot of salted water over high heat and once boiling cook pasta according to the package instructions, aiming for al dente. Then drain and set aside to cool.
  • Meanwhile, prepare the rest of the ingredients for the salad and add them to a large bowl.
  • In another bowl combine the dressing ingredients, mix, and season with salt and pepper to taste.
  • Add the cooled pasta and the dressing to the salad bowl and gently toss until evenly coated.
  • Cover and chill for at least 1 hour.
  • When serving garnish with more shredded Mexican cheese and fresh cilantro.


Calories: 746kcal | Carbohydrates: 96g | Protein: 24g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 1127mg | Potassium: 953mg | Fiber: 12g | Sugar: 12g | Vitamin A: 2480IU | Vitamin C: 75mg | Calcium: 233mg | Iron: 4mg