Barbecue Ranch Pasta Salad

When the weather get super hot the last thing I want to do it heat up the kitchen. Plus after a long day of work I do not want to be working in a hot kitchen. That is when easy pasta salads like this come in handy.

Just make sure you do not skip the crushed corn chips on top. They add a nice crunch to the salad. When I told my husband about the salad in the fridge to eat I forgot to mention the chips on top. So the next time he had it I remembered to tell him and he commented on how it was really good before, but with the chips it was even better.

Barbecue Ranch Pasta Salad

Ingredients:

• 16 ounces cavatappi pasta
• 1 1/2 cups Honey Barbecue dressing
• 1/2 cup light sour cream
• 15 ounces black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1/2 red bell pepper, diced
• 1/2 small red onion, finely diced
• 1 1/2 cups shredded sharp cheddar cheese
• corn chips, crushed

Directions:

1. Cook the pasta according to the package directions until al dente. Drain and rinse with cold water.
2. Once the pasta is completely cooled and drained transfer to a large bowl.
3. In a medium bowl stir together the honey barbecue dressing and sour cream.
4. Pour the dressing over the pasta and stir to mix.
5. Add the black beans, corn, red pepper, red onion and cheddar cheese to the pasta and stir to mix well.
6. Refrigerate until ready to serve.
7. When ready to serve top individual servings with crushed corn chips.

Enjoy!!!

Nutrition Facts
Serves: 10
Amount Per Serving
Calories 551
Total Fat		29.5g
Saturated Fat		6.6g
Polyunsaturated Fat		5.6g
Monounsaturated Fat		2.3g
Trans Fat		0g
Cholesterol		32g
Sodium		693.3g
Potassium		162.1g
Total Carbohydrates		66.6g
Dietary Fiber		4.7g
Sugars		7g
Protein		15.9g
Vitamin A 7.3% Vitamin C 16.2%
Calcium 19% Iron 12.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Spicy Southern Kitchen.