Taco Pasta Salad

The Taco Pasta Salad is a dish that holds a special place in my heart, and it always brings back memories of summer gatherings with friends and family. Picture a sunny afternoon, laughter filling the air, and everyone gathered around the table, eager to dig into this vibrant dish. There’s just something about the combination of flavors that brings joy! The Taco Pasta Salad is not only a feast for the taste buds but also a celebration of fresh ingredients and bold flavors. It’s an easy recipe that’s perfect for potlucks or backyard barbecues, making it a go-to for many of my summer meals.

As I recall those sunny days, I remember the delightful crunch of fresh vegetables mingling with the tender pasta, all coated in a zesty dressing that ties everything together perfectly. This dish is all about ease and flavor—just toss everything together and let the ingredients shine! Whether you’re serving it as a side dish or as a main course, the Taco Pasta Salad is sure to impress. I love how the colors pop on the plate, making it not only delicious but visually appealing as well.

Each bite transports me back to those happy moments spent outdoors with loved ones, sharing stories and enjoying good food. It’s a recipe that invites creativity too; feel free to add in your favorite toppings or adjust the ingredients to suit your taste! So, if you’re ready to bring a taste of summer to your table, let’s dive into how to prepare this fantastic dish!

What to Buy for Taco Pasta Salad

The ingredients for Taco Pasta Salad are simple yet effective, creating a vibrant and delicious dish. Each ingredient plays a vital role in the overall flavor and texture, ensuring that every bite is a delightful experience. The combination of pasta, black beans, and fresh vegetables brings a variety of colors and tastes, while the zesty dressing ties everything together harmoniously.

• 1 lb medium pasta shells (or other pasta shape): The base of this salad. Choose a shape that holds onto the dressing well, ensuring each bite is packed with flavor.
• 1 (15 oz) can black beans, rinsed and drained: These add a hearty texture and a boost of protein, making the salad more filling.
• 2 cups corn, frozen, canned, or fresh (cooked): Sweet and crunchy, corn is a delightful addition that complements the other ingredients.
• 1/2 cup cilantro, finely chopped: Fresh cilantro adds a burst of flavor and a touch of brightness to the salad.
• 2 tomatoes, seeded and diced: Juicy tomatoes provide freshness and color, enhancing the overall look of the dish.
• 1 1/2 cups salsa: This serves as a flavorful dressing, infusing the salad with that classic taco taste.
• 1/3 cup olive oil: A smooth olive oil adds richness and helps to meld the flavors together.
• 1/4 cup lime juice: The acidity from lime juice brings a refreshing zing that balances the richness of the other ingredients.
• 2 tablespoons Old El Paso taco seasoning: This seasoning is key to achieving that classic taco flavor in the salad.
• 2 cloves garlic, minced: Fresh garlic elevates the flavor profile, adding depth and aroma.
• Salt and pepper to taste: Essential for enhancing all the flavors in the salad.
• 2 cups shredded Mexican blend cheese: Creamy cheese brings richness and ties all the ingredients together.
• 3 avocados, firm but ripe – diced: Ripe avocados add a creamy texture that contrasts beautifully with the other ingredients.

Recipe Steps for Taco Pasta Salad

Making Taco Pasta Salad is a breeze, and I love how quickly it comes together. You’ll start by cooking the pasta, then toss in your favorite ingredients. This dish is perfect for gatherings, and I can assure you, it will be a favorite!

1. Begin by boiling a large pot of water. Once it’s at a rolling boil, add the medium pasta shells. Make sure to stir occasionally to avoid sticking. Cook according to the package directions until al dente, which usually takes about eight to ten minutes. You want the pasta firm but not too hard, as it will continue to soften when mixed with the other ingredients.
2. Once the pasta is cooked, carefully drain it in a colander. Rinse it under cold water to stop the cooking process, and let it cool completely. This step is crucial because it prevents the salad from becoming mushy.
3. In a large mixing bowl, combine the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Gently toss them together, ensuring everything is evenly mixed. The colors should be vibrant, and the smell will start to be absolutely mouthwatering!
4. In a separate small bowl, whisk together the olive oil, lime juice, taco seasoning, and minced garlic. This dressing is what elevates the salad, so make sure to whisk until well combined and smooth.
5. Pour the dressing over the pasta mixture and carefully toss again to coat all the ingredients. Make sure every piece of pasta and veggie is dressed, as this is where the flavor comes from!
6. Season with salt and pepper to taste. Give it one last gentle toss to combine everything, and your salad is almost ready!
7. Cover the bowl with plastic wrap or a lid and chill the salad in the fridge for at least 30 minutes. This allows the flavors to meld beautifully, enhancing the overall taste.
8. Just before serving, fold in the shredded Mexican blend cheese and diced avocados. The avocados should be firm but ripe, adding creaminess to the salad.
9. Lastly, serve the salad with your favorite taco toppings, like sour cream or crushed tortilla chips for an extra crunch!

Tips and Tricks about Taco Pasta Salad

Here are some handy tips to make your Taco Pasta Salad even better! Each one is designed to enhance your cooking experience and the final flavor of the dish.

• Storage: Store any leftovers in an airtight container in the fridge. It should last for about 3 to 5 days.
• Freezing: It’s not recommended to freeze this salad as the ingredients can become mushy upon thawing. Enjoy it fresh!
• Pairing: This dish pairs wonderfully with grilled meats or as part of a taco bar for gatherings. It can also be served alongside chips and guacamole.
• Make it ahead: You can prepare the salad a day in advance! Just wait to add the avocado and cheese until right before serving for the best texture.
• Experiment with flavors: Don’t be afraid to switch things up! Add different types of beans or use a different dressing to keep things interesting.

How to Serve Taco Pasta Salad

Serving Taco Pasta Salad can be as creative as making it! Here are some delightful ideas to elevate your dish:

• As a main dish: Serve it as a filling main course for lunch or dinner. The added protein from the beans makes it hearty enough to stand alone.
• For potlucks: This salad is perfect for potlucks or BBQs. It holds up well and can be served cold, making it an excellent choice for outdoor events.
• With grilled meats: Pair it with grilled chicken or steak to complement the taco flavors beautifully.
• Lunchbox treat: Pack leftovers for lunch the next day. It’s a nutritious option that travels well!
• Seasonal serving: Ideal for summer picnics and gatherings, this salad brings a fresh and lively touch to your table.
• As a side dish: Serve it alongside your favorite grilled dishes, providing a refreshing contrast to rich flavors.
• Garnish: Top with chopped fresh cilantro or a squeeze of lime just before serving for an extra pop of flavor.

FAQ

Conclusion

The Taco Pasta Salad is a delightful blend of flavors and textures that everyone will love. It’s easy to prepare, making it perfect for summer gatherings or a quick weeknight dinner. I encourage you to try this recipe and bring a taste of summer to your table. You won’t regret it!

Taco Pasta Salad

Craving something fresh and flavorful? The Taco Pasta Salad is your answer! A colorful mix of pasta, beans, and vibrant veggies, all tossed in a zesty dressing, makes it an easy weeknight dinner. Perfect for summer gatherings or a quick meal prep!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Dinner, Salads

Cuisine Mexican

Servings 13 servings

Calories 330 kcal

Equipment

• Chef's Knife
• Cutting Board
• Whisk
• Blender

Ingredients

  

• 1 lb medium pasta shells (or other pasta shape)
• 1 can black beans 15 oz, rinsed and drained
• 2 cups corn frozen, canned, or fresh (cooked)
• 1/2 cup cilantro finely chopped
• 2 tomatoes seeded and diced
• 1 1/2 cups salsa
• 1/3 cup olive oil
• 1/4 cup lime juice
• 2 tablespoons Old El Paso taco seasoning
• 2 cloves garlic minced
• Salt and pepper to taste
• 2 cups shredded Mexican blend cheese
• 3 avocados firm but ripe, diced

Instructions

 

• Cook pasta according to package directions. Drain and cool.
• In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
• In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
• Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.

Notes

• Tip 1: This pasta works best with firm but ripe avocados. Overly ripe avocados will become mushy.
• Tip 2: Any small pasta shape works well here so feel free to use what you have on hand.
• Tip 3: Reserve a small amount of the veggies to sprinkle on top for pretty presentation.

Keyword easy pasta salad, healthy taco salad, Summer Salad, Taco Pasta Salad recipe

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.