Description
A bold, colorful dish that combines smoky, fresh, and creamy flavors, featuring pasta, chickpeas, corn, and a tangy ranch dressing.
Ingredients
Scale
- 8 oz pasta (rotini or penne)
- 1 cup cooked chickpeas
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned or frozen)
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup diced cilantro
- 1/2 cup shredded cheese (cheddar or pepper jack)
- 1/4 cup ranch dressing
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta quickly.
- While the pasta cooks, halve the cherry tomatoes, dice the bell pepper and red onion, and chop the cilantro.
- In a large bowl, combine the cooled pasta, cooked chickpeas, cherry tomatoes, corn, bell pepper, red onion, cilantro, and shredded cheese. Toss gently so the mix is even.
- In a small bowl, whisk together the ranch dressing with the lime juice. Add a pinch of salt and a few grinds of black pepper. Taste and adjust the lime or salt if needed.
- Pour the dressing over the pasta mixture and toss until everything is coated. Serve immediately or refrigerate for 30 minutes for flavors to meld.
Notes
Refrigerate in an airtight container. Keeps well for 3-4 days. For best texture, toss with dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6.5g
- Protein: 16g
- Cholesterol: 30mg