Taco Pasta Salad

This Taco Pasta Salad is filled with black beans, corn, cilantro, avocados, and tomatoes. It’s tossed in a vinaigrette and sprinkled with cheese.This Taco Pasta Salad is filled with black beans, corn, cilantro, avocados, and tomatoes. the-girl-who-ate-everything.com

We all know that when we go to a potluck there’s always a number of pasta salads to choose from. This Taco Pasta Salad completely stands out with its southwest flair. And you know me, I could eat Mexican food any and every day.

 

Taco Pasta Salad - black beans, corn, cilantro, and tomatoes. the-girl-who-ate-everything.comPick whatever pasta you like and cook according to the package directions. Once it has cooled toss in your black beans, corn, and cilantro. This is only a half batch because I was only making it for my family.

Taco Pasta Salad - black beans, corn, cilantro, and tomatoes. the-girl-who-ate-everything.com Add some tomatoes and salsa too! You can control the heat here with the kind of salsa you choose.

Taco Pasta Salad - black beans, corn, cilantro, and tomatoes. the-girl-who-ate-everything.com

The dressing is made from some olive oil, lime juice, garlic, and some Old El Paso taco seasoning.

Taco Pasta Salad - black beans, corn, cilantro, and tomatoes. the-girl-who-ate-everything.comWhisk this together and toss over the pasta.

 

Taco Pasta Salad - black beans, corn, cilantro, and tomatoes. the-girl-who-ate-everything.comAt this point you can chill until serving if making ahead of time. Otherwise, toss in the shredded cheese and avocados. Chill until cold, then serve!

This Taco Pasta Salad is filled with black beans, corn, cilantro, avocados, and tomatoes. the-girl-who-ate-everything.com

Enjoy!

Taco Pasta Salad
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Serves: 12-14 servings
Ingredients
  • 1 lb medium pasta shells (or other pasta shape)
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 cups corn, frozen, canned, or fresh (cooked)
  • ½ cup cilantro, finely chopped
  • 2 tomatoes, seeded and diced
  • 1½ cups salsa
  • ⅓ cup olive oil
  • ¼ 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
  1. Cook pasta according to package directions. Drain and cool.
  2. In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
  3. 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.
  4. Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Notes
This pasta works best with firm but ripe avocados. Overly ripe avocados will become mushy.

Any small pasta shape works well here so feel free to use what you have on hand.

Reserve a small amount of the veggies to sprinkle on top for pretty presentation.

 I was compensated by Old El Paso. All thoughts and opinions are my own.

Yum

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Comments

  1. Omg, I love Taco Salads but a Taco Salad PASTA?! I NEED to try this recipe out!

    http://www.that-girl-in-nyc.com

  2. Yummy!! Oh I’m the same way , I could eat Mexican food everyday! This pasta dish looks amazing!

  3. This looks amazing. I need to try this!!

    Blonde in Cashmere

  4. I love a good pasta salad! When ever I go to a BBQ I am either bringing a pasta salad or scoping out the pasta salads because they are the best! I must try this one day!

  5. I found this to be very dry and bland so I ended up adding a jar of salsa hoping it would help both causes. It didnt. Since I’m not good figuring out what else i coukd add that would help make this better, I will throw away this recipe.

  6. I made this yesterday so that I’d be able to have cold salad on top of a bed of lettuce for dinner after work tonight and through the week. I didn’t add the avocado or cheese until just before serving and I also added a couple of tablespoons of sour cream in my individual serving and then crumbled some chips on top of the whole thing. I found this to be a great cold dinner item that can be made ahead. I frequently cook something on Sunday to give myself the flexibility to just grab and go. This fit that perfectly.

  7. Yum this sounds really delicious. I love trying new recipes from blogs. Thanks for sharing 🙂

    Simon

  8. This recipe is amazing ! I’ve made it for company and added some rotisserie chicken to it!

  9. Barbara Montag says:

    We all love Mexican food – so I’m sure we will love this
    Thanks for the recipe!

  10. Sebrina Jørgensen says:

    Tried this! Was so good! 😀

    Only thing i miss is an option to adjust the amounts, so i don’t make food enough for 10 people haha. It is only me and my mom, so i have to adjust the recipe next time to fit only 2 people 😉

    Ty for the recipe, it was really delicious ^_^

  11. This is fantastic! It is my husband’s favorite pasta salad! I added some rotisserie chicken in too! So good! Great recipe!

  12. Just made this this past weekend and it is AMAZING!!! I was skeptical as it seemed like an odd mixture/idea, but WOW, I will definitely be making it again!!! I’m a bit sensitive to garlic so I will add a little less next time – or maybe none at all because there are so many other tastes!!