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!
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.