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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook rotini according to package directions. Drain and rinse under cold water.
Add pasta, black-eyed peas, black beans, corn, tomatoes, red onion, jalapeño, and cilantro to a large bowl.
Pour over jalapeño ranch dressing and toss until evenly coated.
Fold in avocado and cotija cheese.
Chill for 15-30 minutes if you have time.
Top with extra cotija, cilantro, and a sprinkle of Tajín before serving.
Whisk together dry ranch seasoning mix, mayonnaise, sour cream, milk, and finely diced jalapeños until smooth.
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Remove jalapeño seeds for less heat in the dressing.
Chill the salad for 15-30 minutes to enhance the flavors.
Add Tajín for a zesty kick before serving.
Can I use a different type of pasta?
Yes, you can substitute rotini with any short pasta like penne or fusilli.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance, but add the avocado and cotija cheese just before serving to keep them fresh.
Is there a substitute for cotija cheese?
You can use feta cheese as a substitute for cotija cheese.
What can I use instead of Tajín?
If you don’t have Tajín, you can use chili powder and a squeeze of lime juice for a similar flavor.
