Creamy Southwest Pasta Salad

Name: Creamy Southwest Pasta Salad
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 12
Cuisine: Mexican
Ingredients: One tub Marzetti® Southwest Ranch Veggie Dip; One (16 ounce) package wagon wheel pasta, cooked al dente; One (11 ounce) can Mexican style corn, drained; One (16 ounce) can garbanzo beans, rinsed & drained; 2 medium-sized tomatoes; 1 jalapeno, minced, optional; 1 small red onion, diced; 1 medium green pepper, diced; 1 cup sliced black olives; 8 oz. monterey Jack cheese, cut into small cubes; 1/2 to 1 teaspoon taco seasoning for taste; 1/4 cup chopped cilantro leaves, optional; Crushed tortilla chips

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Whip up this easy pasta salad recipe packed with Mexican flavor for your next potluck lunch or dinner.

READY In

37 Minutes

PREP TIME

25 Minutes

COOK TIME

12 Minutes

SERVES

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Directions

In a large mixing bowl, gently toss together pasta, corn, garbanzo beans, tomatoes, jalapeno pepper, onion, green pepper, olives, and cheese. Add Marzetti® Southwest Ranch Veggie Dip, taco seasoning and cilantro. Gently combine to coat ingredients. Transfer to a serving dish, cover and refrigerate least 2 hours before serving to blend flavors.

To serve, sprinkle crushed tortilla chips evenly over top and dust with a small amount of taco seasoning for color.