Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions, usually about 8–10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse under cold water to cool it quickly and prevent sticking. Set the pasta aside to fully cool while you prepare the dressing.

In a large mixing bowl, combine the mayonnaise and sour cream for your Taco Pasta Salad. Stir in the taco seasoning and ranch seasoning until the mixture is smooth and well-blended. This creamy dressing will coat the pasta beautifully.

Once the pasta has cooled completely, add it to the bowl with the creamy dressing. Gently toss the pasta in the dressing until it’s well-coated and you see no dry spots.

Next, carefully fold in the diced green onions, red bell pepper, drained corn, and shredded Mexican blend cheese. Use a spatula to mix everything gently.

To allow the flavors to meld beautifully, cover the bowl with plastic wrap and refrigerate your Taco Pasta Salad for at least 2 hours, or even better, overnight.