Easy Taco Pasta Salad (Printable View)

Fresh pasta mixed with veggies, cheese, and zesty dressing for a bright, flavorful Tex-Mex summer dish.

# 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 oz 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

# How To Make It:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in a colander, rinse under cold water, and set aside to cool completely.
02 - In a large mixing bowl, combine halved cherry tomatoes, drained black beans, drained corn, diced red bell pepper, finely diced red onion, diced avocado, chopped cilantro, and shredded cheddar cheese. Mix gently to combine.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, fresh lime juice, taco seasoning, salt, and black pepper until the mixture is smooth and well incorporated.
04 - Add the cooled pasta to the vegetable and cheese mixture. Pour the prepared dressing over the salad and toss gently with a spoon or tongs, ensuring all components are evenly coated.
05 - Transfer the salad to the refrigerator and chill for at least 30 minutes, allowing the flavors to meld and develop fully.
06 - Just before serving, top the salad with crushed tortilla chips and additional fresh cilantro if desired. Serve chilled.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can make it the morning of your gathering without stress.
  • Unlike delicate salads, this actually tastes better after sitting in the fridge for a few hours as the flavors marry together.
  • Everyone eats it—vegetarians, meat lovers, picky eaters—because there's something for every preference mixed right in.
02 -
  • Don't add the avocado until the last possible moment before eating, or it will turn brown and look unappetizing no matter how good it tastes.
  • If you're transporting this to a potluck, pack the tortilla chips and extra cilantro in a separate container and add them when you arrive—they'll stay crunchy instead of getting soggy.
  • Squeeze the lime juice fresh rather than using bottled, because it makes a noticeable difference in how bright and alive the dressing tastes.
03 -
  • If you're serving a crowd, double the recipe in a big bowl and give it one good toss in front of everyone—watching the colors mix is almost as satisfying as eating it.
  • Swap Greek yogurt for sour cream if you want something lighter, though it will be slightly less tangy and you might need to add a tiny extra squeeze of lime juice.
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