Superb Southwestern Ranch Pasta Salad

Cassie *


Okay, I needed to come up with a delicious pasta salad, to use up some pretty pasta I had bought a few weeks ago...I only bought it for the! My family got a kick out of that...anyway, I had to prove to them I would use it, I had several packs of Hidden Valley Spicy Ranch mix and all kinds of veggies to use...wanted to keep it on a Southwestern here is what I concocted
and it is absolutely delicious! If you can't find the spicy ranch, which to me is not spicy...use regular ranch packet...My family says its a keeper and to make it often!

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15 Min
15 Min
Stove Top


16 oz
cooked and drained tri color pasta or your favorite
3/4 c
red and green pepper, diced
1/2 c
black olives, sliced - i cut mine in half
green onions, sliced thin
1/2 c
red onion, diced
5 - 6 oz
shredded, cheddar cheese
1 c
frozen corn, thawed
1 small
avacado, peeled and diced
1 medium
tomato, diced
1/2 medium
cucumber, diced
4 Tbsp
real bacon bits or use crumbled fresh bacon
1/2 Tbsp
salad supreme seasoning
& pepper to taste - optional


1 pkg
hidden valley spicy ranch - mixed according to directions on packet
1 c
milk for dressing
1 c
mayonnaise for dressing
1/4 tsp
each - cumin & chili powder or to taste
1 1/2 tsp


Step 1 Direction Photo

1Make dressing according to package instructions, with the addition of sugar, cumin and chili powder. Refrigerate for at least 30 minutes.

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2Cook your pasta, according to package instructions. Rinse with cold water and drain well.

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3Cut up your vegetables.

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4Once pasta is cool and dressing is chilled - pour pasta into a large bowl and sprinkle with salad supreme.

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5Add prepared vegetables, cheese and bacon. Toss well.

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6Pour prepared dressing over pasta mixture and toss well to coat all pasta. Salt and pepper if desired.

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7Place in refrigerator and chill until ready to serve. At least 2 hours.

I garnished with some sliced green onion tops...Enjoy!

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