Ingredients
- 8 ounces of medium pasta (cooked and drained)
- 1 cup of shredded cheddar cheese
- 1 cup of cherry tomatoes (halved)
- 1 bell pepper (diced, any color)
- 1 cup of corn (canned or frozen)
- 1 cup of black beans (drained and rinsed)
- 1/2 cup of ranch dressing
- 1 packet of taco seasoning mix
- Fresh cilantro (for garnish, optional)
- Salt and pepper to taste
Equipment Needed
- Large pot for boiling pasta
- Colander for draining
- A large mixing bowl
- Spoon or spatula for mixing
- Measuring cups and spoons
Step-by-Step Instructions
First things first! Begin by cooking your medium pasta according to the package instructions. I usually like to cook it al dente for the perfect texture in my salad. Once it’s ready, drain it using a colander and rinse it under cold water to stop the cooking process. This helps to keep the pasta firm and ensures that it doesn’t stick together later on. As I’m rinsing, the kitchen fills with that lovely scent of freshly cooked pasta! (See the next page below to continue steps…)