Easy Taco Pasta Salad (Printable Version)

Colorful pasta tossed with corn, black beans, cheddar, and lime dressing for a fresh summer side dish.

# What You Need:

→ Pasta

01 - 12 oz rotini or fusilli pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup canned black beans, drained and rinsed
04 - 1 cup canned corn, drained
05 - 1 red bell pepper, diced
06 - 1/2 small red onion, finely diced
07 - 1 avocado, diced
08 - 1/4 cup fresh cilantro, chopped

→ Cheese

09 - 1 cup shredded cheddar cheese

→ Dressing

10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 2 tablespoons fresh lime juice
13 - 1 packet taco seasoning
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

16 - 1/2 cup crushed tortilla chips
17 - Fresh cilantro for serving

# Steps:

01 - Cook pasta according to package instructions until al dente. Drain and rinse under cold water until completely cooled. Set aside.
02 - In a large mixing bowl, combine cherry tomatoes, black beans, corn, red bell pepper, red onion, avocado, cilantro, and shredded cheddar cheese.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, taco seasoning, salt, and black pepper until smooth and fully combined.
04 - Add cooled pasta to the vegetable and cheese mixture. Pour dressing over the salad and toss gently until everything is evenly coated.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to meld together properly.
06 - Just before serving, top with crushed tortilla chips and additional fresh cilantro as desired.

# Expert Pointers:

01 -
  • It tastes even better the next day when all those Tex-Mex flavors have gotten cozy together.
  • You can prep it in your sleep and let the fridge do the real work while you deal with everything else.
  • It feeds a crowd without requiring you to babysit anything on the stove.
02 -
  • Don't dice the avocado until right before serving or it oxidizes and turns brown, which tastes fine but looks disappointing.
  • The dressing thickens in the fridge, so if you're making this ahead, thin it with a splash of lime juice or milk before eating.
03 -
  • Taste the dressing before mixing it into the salad because seasoning needs shift based on how fresh your lime juice is and the mood you're in.
  • Buy your avocado a day or two early and let it sit on the counter so it's perfectly ripe right when you need it instead of rock hard or mushy.
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