Taco Pasta Salad
User Reviews
4.1
Taco Pasta Salad
Description
This salad begins by cooking pasta shells and cooling them before mixing with rinsed black beans, corn, diced tomatoes, and chopped cilantro. Salsa provides moisture and a mild spicy flavor. The dressing, made from olive oil, lime juice, taco seasoning, and garlic, adds bright acidity and taco-inspired seasoning that ties the ingredients together. Salt and black pepper adjust the seasoning.
Before serving, shredded Mexican blend cheese and diced firm-ripe avocado are gently folded in, which adds creaminess and richness. The use of salsa and taco seasoning brings a familiar southwestern influence to the pasta salad. The variety of vegetables adds freshness and a good balance to the starchiness of the pasta.
This pasta salad can be served chilled and pairs well with additional taco toppings such as sour cream or crushed tortilla chips for extra texture. It also works well as a main dish for a light lunch or a hearty side at a barbecue.
To improve presentation, reserving some vegetables to sprinkle on top offers a colorful garnish. Using firm yet ripe avocados helps maintain texture and prevents the salad from becoming mushy.
Ingredients
- 1 lb pasta shells or other pasta shape, medium
- 1 (15 oz) can black beans rinsed and drained
- 2 cups corn frozen, canned, or fresh (cooked
- 1/2 /2 cup cilantro finely chopped
- 2 tomato seeded and diced
- 1 1/2 /2 cups salsa
- 1/3 /3 cup olive oil
- 1/4 /4 cup lime juice
- 2 tablespoons taco seasoning Old El Paso brand
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- 2 cups Mexican blend cheese shredded
- 3 avocado firm but ripe, diced
Instructions
- 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
- Use firm but ripe avocados to keep the salad texture fresh; avoid overly ripe to prevent mushiness.
- Any small pasta shape works well; use what is on hand for convenience.
- Reserve some of the vegetables to sprinkle on top before serving for an appealing presentation.
User Reviews
Overall Rating
4.1
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