Taco Pasta Salad
This Taco Pasta Salad Recipe is perfect for BBQs, family gatherings, parties, or any time you need an easy side dish! Loaded with Mexican flavors and favorite taco toppings- everyone will love this cold pasta salad.
Servings: 8 servings
Calories: 180kcal
Equipment
Ingredients
- 4 ounces dry fusilli pasta
- 1 cup black beans rinsed and drained
- 1 cup corn rinsed and drained
- 1/4 cup green onions thinly sliced
- 1/4 cup cilantro chopped
- 1/4 cup cherry tomatoes quartered
- 2.5 ounce can olives rinsed and drained
- 1 cup shredded sharp cheddar cheese
- chips optional for topping
Dressing
- 1/4 cup salsa use your favorite
- 1 tablespoon taco seasoning
- 3 tablespoons sour cream
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil pasta in a large pot of salted water. Cook according to box instructions or until al dente.
- While the pasta is cooking, prepare your salad dressing. In a small bowl whisk together the salsa, taco seasoning, sour cream, and lime juice until combined.
- Drain the pasta in a strainer and rinse under cold water until cooled. Transfer to a large mixing bowl.
- Add the beans, corn, green onions, cilantro, cherry tomatoes, olives, and dressing to the pasta. Mix well until all of the ingredients are combined.
- Mix in the shredded cheese and stir until all of the pasta is evenly coated. Let the pasta salad sit in the refrigerator for at least hour. Stir again before serving and enjoy cold.
Notes
Recipe Notes:
- Storing leftovers: Place leftovers in an airtight container or cover the dish with plastic wrap. Store in the refrigerator for up to 4-5 days.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 22mg | Potassium: 300mg | Fiber: 4g | Sugar: 3g | Vitamin A: 633IU | Vitamin C: 6mg | Iron: 1mg