Easy Taco Pasta Salad (Printable)

Colorful Tex-Mex pasta with fresh veggies and a zesty dressing, ideal for summer gatherings and casual meals.

# Ingredient List:

→ 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 ounce taco seasoning packet
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

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

# Steps:

01 - Cook pasta according to package directions until al dente. Drain thoroughly, rinse under cold running water, and allow to cool completely.
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 mixture. Pour dressing over salad and gently toss until all ingredients are evenly coated.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to fully develop and meld together.
06 - Just before serving, top with crushed tortilla chips and additional fresh cilantro if desired.

# Expert Advice:

01 -
  • It tastes better the next day, which means you can prep it ahead and actually enjoy the potluck instead of cooking in someone's kitchen.
  • The flavors are bold enough that even picky eaters find something they love buried in there.
  • It feeds a crowd without requiring you to stand over a stove sweating through your shirt.
02 -
  • The avocado will oxidize and turn brown if you add it hours in advance, so dice it right before serving or toss it with a little lime juice and add it at the last minute.
  • If you make this more than a few hours ahead, the tortilla chips will turn into sad crumbles, so keep them separate and sprinkle them on just before people eat.
03 -
  • Squeeze the lime juice fresh right before you make the dressing—bottled juice tastes flat in comparison and the difference is actually noticeable.
  • If you're taking this to a potluck and worried about it getting shaken around in your car, keep the tortilla chips separate and add them right before serving to ensure they stay crunchy.
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