Mexican Pasta Salad
This Mexican Pasta Salad is a colorful vegetarian pasta recipe filled with fresh vegetables and topped with Panera Creamy Buttermilk Ranch+Dip at Publix.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10-12 servings 1x
Ingredients
Scale
- 1 Bottle Panera Creamy Buttermilk Ranch+Dip at Publix
- 1 Pound Dried Mini Farfalle Pasta
- 1 15 Ounce Can Black Beans, drained and rinsed
- 1 Cup Corn, fresh or defrosted
- 10 Ounces Cherry Tomatoes, halved
- 2 Avocado, diced
- 1 Bell Pepper, diced
- 1/3 Cup Cilantro, chopped
- 1/2 Cup Queso Fresco, crumbled
Instructions
- First, cook the pasta according to the packaging instructions.
- While the pasta is cooking drain and rinse the black beans, prepare the corn, halve the cherry tomatoes, dice the avocados and bell pepper, chop the cilantro, and crumble the queso fresco.
- Once the pasta is al dente, rinse them in cold water and place the pasta in a large bowl.
- Top the pasta with the black beans, corn, halved cherry tomatoes, diced avocado, bell pepper, cilantro, and queso fresco.
- Drizzle all of the Panera Creamy Buttermilk Ranch+Dip on top and mix until combined.
- Serve immediately or chill before serving.
Find it online: https://domesticallyblissful.com/mexican-pasta-salad/
