Easy Taco Pasta Salad (Printable)

Bright Tex-Mex pasta with beans, corn, avocado, and cheddar blended with a creamy lime dressing.

# Components:

→ 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 - Fresh cilantro for serving

# Method:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain through 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 the cooled pasta to the vegetable and cheese mixture. Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Transfer to the refrigerator and chill for at least 30 minutes 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 tastes even better the next day when all those flavors have gotten cozy with each other in the fridge.
  • You can make it entirely ahead of time, which means you show up to the party actually relaxed instead of frazzled.
  • It feeds a crowd without requiring you to stand over a stove while everyone's outside having fun.
02 -
  • Don't add the avocado until right before you leave for the party or it turns brown and bitter—I learned this the hard way at my first potluck attempt.
  • The dressing is where this whole thing lives, so don't skimp on the fresh lime juice or use that bottled stuff because it completely changes the taste and not in a good way.
03 -
  • Squeeze your lime juice fresh and taste the dressing before it goes into the salad because that's the only moment you can adjust the flavor without fixing it later.
  • Make the dressing a few hours ahead if you want to—it actually gets more flavorful as it sits, but keep the pasta and vegetables separate until the last moment before you leave.
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