Bright pasta salad with taco flavors, crunchy chips, creamy avocado ranch, and fresh veggies tossed together.
# What You'll Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup canned black beans, rinsed and drained
04 - 1 cup sweet corn kernels, fresh or canned
05 - 1 red bell pepper, diced
06 - 1/2 red onion, finely chopped
07 - 1/2 cup black olives, sliced
08 - 2 cups romaine lettuce, chopped
→ Toppings
09 - 2 cups Nacho Cheese Doritos, coarsely crushed
10 - 1 cup shredded cheddar cheese
11 - 1/4 cup fresh cilantro, chopped
→ Avocado Ranch Dressing
12 - 1 ripe avocado, peeled and pitted
13 - 1/2 cup mayonnaise
14 - 1/4 cup sour cream
15 - 1/4 cup buttermilk or milk
16 - 2 tablespoons fresh lime juice
17 - 1 garlic clove, minced
18 - 1 tablespoon fresh dill, chopped
19 - 1 tablespoon fresh parsley, chopped
20 - 1/2 teaspoon onion powder
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water until completely cooled.
02 - Transfer cooled pasta to a large mixing bowl. Add cherry tomatoes, black beans, corn kernels, diced bell pepper, red onion, black olives, and chopped romaine lettuce. Toss gently to combine.
03 - Place avocado, mayonnaise, sour cream, buttermilk, lime juice, minced garlic, dill, parsley, onion powder, salt, and black pepper into a blender or food processor. Blend until smooth and creamy. Taste and adjust seasonings as needed.
04 - Pour prepared avocado ranch dressing over the pasta mixture. Gently toss with salad tongs or a large spoon until all ingredients are evenly coated.
05 - Sprinkle shredded cheddar cheese and fresh cilantro over the dressed salad. Toss once more to distribute evenly throughout.
06 - Immediately before serving, top the salad with crushed Nacho Cheese Doritos to maintain crunchiness. Serve right away for optimal texture.
