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Taco Pasta Salad

Need a new spin on pasta salad? This taco pasta salad recipe comes together in 25 minutes and is loaded with tons of fresh veggies and a creamy homemade dressing loaded with taco-inspired flavors. Get ready for a new summer favorite!

Ingredients

Scale
  • 16 oz. rotini pasta
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (10 oz.) bag fire-roasted corn, cooked and cooled
  • 1 cup grape tomatoes, halved
  • 1 cup diced orange bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup thinly sliced green onion

Dressing:

Garnish:

Instructions

  1. Cook pasta according to package directions just until al dente. Toss with olive oil and season with salt and pepper. Pop it in the fridge to cool down while you prep the remaining ingredients. 
  2. Add black beans, corn, tomatoes, bell pepper, red onion, and green onion along with the cooled pasta to a large bowl.
  3. In a small bowl combine sour cream, lime juice, olive oil, honey, cumin, chili powder, garlic powder, and a couple large pinches of salt and pepper.
  4. Mix until smooth and creamy. 
  5. Pour over pasta salad and toss to coat evenly. 
  6. Garnish with tortilla strips and Cotija cheese and enjoy!

Equipment

Keywords: Mexican pasta salad, taco salad pasta, taco pasta recipe