Layered Southwestern Pasta Salad

Potluck season just found its new MVP.

This layered Southwestern pasta salad stacks cumin-tossed elbow macaroni with dark red kidney beans, sweet corn, diced bell peppers, and chopped onions in a 9×13 pan. The whole thing gets sealed under a thick blanket of creamy taco-spiked dressing made from fat-free mayo, sour cream, and taco sauce.

Here is the best part: you make it the night before. While you sleep, the flavors meld and the dressing soaks into every layer. Pull it out of the fridge, and it is ready to serve without any last-minute stress.

Pro Tips

• Rinse the cooked pasta under cold water until completely cool. Warm pasta will wilt the vegetables and thin out the dressing.
• Spread the dressing all the way to the edges of the pan. This seals the layers underneath and keeps everything fresh overnight.
• Use dark red kidney beans for a firmer texture that holds its shape after a night in the fridge.
• Add shredded cheddar, sliced jalapeños, or crushed tortilla chips on top right before serving for extra color and crunch.

Variations

• Swap kidney beans for black beans and add diced avocado just before serving.
• Stir chipotle peppers in adobo into the dressing for a smoky, spicy twist.
• Use rotini or penne instead of elbows for a pasta shape that catches more dressing in its grooves.