Grilled Veggie Tex Mex Salad

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For the Spicy Ranch Dressing:

  • 1 cup mayonnaise
  • 1 jar (16-ounce) of green salsa
  • 1 packet of dry ranch dip mix (or 2 teaspoons garlic salt and 2 teaspoons onion salt)
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1-2 teaspoons chili lime seasoning

For the salad:

  • 1 pound of fusilli pasta
  • Spicy Ranch Dressing
  • 3 grilled peppers, diced
  • 4 small corn-on-the-cob, grilled, kernals cut off the cob
  • 12 cherry tomatoes, halved
  • 1/2 red onion, chopped
  • 1 can (15.5 ounces) of drained and rinsed black beans
  • Chopped cilantro, to taste
  • 3 grilled chicken breasts, sliced or cubed


  1. Make the dressing: Add all ingredients into blender and blend until smooth. Set aside.
  2. Prepare pasta according to package instructions until al dente, drain and rinse in cold water.
  3. Stir the Spicy Ranch Dressing into pasta and then add in toppings and toss together.
  4. Add in any extras as you desire.