Taco Pasta Salad is a cold Southwest pastasalad recipe filled with black beans, corn, cilantro, avocados, and tomatoes. It's tossed in a vinaigrette and sprinkled with cheese.
Cook pasta according to package directions. Drain and cool.
In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
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.
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.