Quick & delish Taco Pasta Salad recipe, perfect for a refreshing meal. Easy to make and packed with flavor. Try it today! (145 chars)
Ingredients
Scale
8 oz of pasta (shells, rotini, or elbow macaroni)
1 cup cherry tomatoes, halved
1 bell pepper, diced
1 cup black beans, rinsed and drained
1 cup corn
½ cup red onion, finely chopped
1 cup shredded cheese (cheddar or Mexican blend)
½ cup cilantro, chopped
1 avocado, diced
½ cup sour cream
¼ cup mayonnaise
2 tablespoons taco seasoning
Juice of 1 lime
Salt and pepper to taste
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
Prep the Veggies: Chop all your veggies while the pasta is cooking.
Make the Dressing: In a medium bowl, mix together sour cream, mayonnaise, taco seasoning, lime juice, salt, and pepper until smooth.
Combine Everything: In a large bowl, mix together cooled pasta, chopped veggies, black beans, corn, cheese, and cilantro. Toss gently.
Add the Dressing: Pour the dressing over the pasta mix and toss gently to coat.
Gear Up for the Avocado: If serving immediately, fold in the diced avocado.
Chill and Serve: Let the salad sit in the fridge for at least 30 minutes before serving.
Notes
A quick and delightful Taco Pasta Salad that embodies summer flavors and colors, perfect for picnics or family dinners.
Prep Time:10 minutes
Cook Time:20 minutes
Category:Salad
Cuisine:Mexican
Nutrition
Serving Size:6 servings
Calories:350
Sugar:3 grams
Fat:15 grams
Carbohydrates:45 grams
Fiber:5 grams
Protein:12 grams
Keywords: Taco Pasta Salad, summer salad, quick recipe, picnic food, taco night twist
