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4.1 from 60 votes

Taco Pasta Salad

Taco Pasta Salad is a cold Southwest pasta salad recipe filled with black beans, corn, cilantro, avocados, and tomatoes. It's tossed in a vinaigrette and sprinkled with cheese.

Prep Time
25 mins
Total Time
25 mins
Servings: 12 -14 servings
Course: Side Dish , Salad
Cuisine: Mexican

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)
  • 1/2 /2 cup cilantro, finely chopped
  • 2 tomatoes, seeded and diced
  • 1 1/2 /2 cups salsa
  • 1/3 /3 cup olive oil
  • 1/4 /4 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

    Cup of Yum
  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.