Easy Taco Pasta Salad (Print Version)

Colorful Tex-Mex pasta and veggies with tangy creamy dressing, perfect for sunny gatherings.

# What You'll Need:

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

→ Garnish

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

# How to Make It:

01 - Cook pasta according to package instructions until al dente. Drain in a colander, rinse under cold water, and set aside 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 mixing bowl, whisk together sour cream, mayonnaise, lime juice, taco seasoning, salt, and black pepper until smooth and well combined.
04 - Add cooled pasta to vegetable and cheese mixture. Pour dressing over salad and toss gently until everything is evenly coated.
05 - Transfer to refrigerator and chill for at least 30 minutes before serving to allow flavors to meld and develop.
06 - Just before serving, top with crushed tortilla chips and additional fresh cilantro if desired.

# Expert Advice:

01 -
  • It feeds a crowd without requiring you to spend hours in the kitchen or break the bank.
  • The flavors get better as it sits, so you can make it ahead and actually enjoy your own party instead of stress-cooking.
  • Everyone eats it, from the picky eaters to the adventurous types, because it tastes like summer in a bowl.
02 -
  • The avocado is the wildcard—don't add it until right before the final chill or just before serving, or it'll turn brown and mushy and make the whole thing look less appetizing than it tastes.
  • If you're making this ahead, hold back the tortilla chips and cilantro garnish, store them separately, and add them just before serving so everything stays fresh and crispy.
03 -
  • Don't skip rinsing the canned beans and corn—that starchy liquid will make your dressing thin and dilute the flavors instead of letting them shine.
  • Make sure your lime juice is fresh because bottled stuff has a different chemical tang that doesn't blend as smoothly into the dressing.
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