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Vegetarian Taco Pasta Salad

Sharon Chen
  • 30 minutes
  • Serves 6 to 8

INGREDIENTS

1

corn

1

dark red kidney beans, dark red

1 15 ounce can

Black beans

1 pint

Cherry tomatoes

1

Chipotle chili

2 tsp

Garlic

3

stalks Green onion

1

Jalapeno pepper

1

Red bell pepper

1/4 cup

Red onion

1/4 cup

Italian dressing

1

bottle Ranch dressing

1 16 ounce package

Rotini, cooked and drained

1

envelope Taco seasoning mix, hot and spicy

1 cup

Mexican blend cheese