A colorful pasta salad with taco flavors, crunchy Doritos, fresh veggies, and creamy avocado ranch dressing.
# Components:
→ 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
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
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
# Directions:
01 - Cook pasta according to package directions until al dente. Drain and rinse under cold water until completely cooled.
02 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, black beans, corn, bell pepper, red onion, black olives, and romaine lettuce.
03 - Add avocado, mayonnaise, sour cream, buttermilk, lime juice, garlic, dill, parsley, onion powder, salt, and pepper to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed.
04 - Pour avocado ranch dressing over the salad mixture and toss gently to ensure even coating of all ingredients.
05 - Sprinkle shredded cheddar cheese and fresh cilantro over the salad and toss again to combine.
06 - Immediately before serving, sprinkle crushed Nacho Cheese Doritos on top to maintain crunchiness.
07 - Serve immediately while the salad is fresh and the chips retain their crunch. Alternatively, refrigerate without Doritos for up to 4 hours and add chips just before serving.
