Ingredients

The following ingredients have 8 Servings
  • 12 oz. fusilli pasta (gluten-free, cooked)
  • 1 cup canned corn (drained)
  • 1 cup canned black beans (rinsed and drained)
  • 1 cup red bell pepper (finely chopped)
  • ½ cup red onion (finely chopped)
  • ¼ cup cilantro (finely chopped)
  • ⅔ cup ranch dressing* (divided)
  • ⅔ cup salsa (mild or medium, divided)
  • 1 ¼ tsp. salt
  • ½ tsp. pepper
  • 2 cups spinach leaves (coarsely chopped)
  • 2 cups cooked chicken (optional)
  • Green onions (optional)

Instruction

  • In a large bowl combine pasta, corn, beans, bell pepper, red onion, cilantro, ⅓ cup ranch dressing, ⅓ cup salsa, salt and pepper to taste.
  • Toss pasta salad until all ingredients are completely combined.
  • Refrigerate pasta salad for at least 2 hours.
  • Just before serving, add additional ⅓ cup ranch dressing, ⅓ cup salsa, and spinach.
  • Serve cold with additional cilantro and green onions and enjoy!*