Easy Taco Pasta Salad (Printable)

Bright Tex-Mex pasta with fresh veggies and cheddar, dressed in a tangy lime mixture.

# Components:

→ Pasta

01 - 12 ounces 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 ounce taco seasoning packet
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

16 - 1/2 cup crushed tortilla chips
17 - Fresh cilantro for serving

# Steps:

01 - Cook pasta according to package directions until al dente. Drain thoroughly, rinse under cold water, and allow to cool completely.
02 - In a large mixing bowl, combine cherry tomatoes, black beans, corn, red bell pepper, red onion, avocado, cilantro, and cheddar cheese.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, taco seasoning, salt, and black pepper until smooth and well combined.
04 - Add cooled pasta to the vegetable mixture. Pour dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Refrigerate for at least 30 minutes to allow flavors to meld and develop.
06 - Before serving, top with crushed tortilla chips and additional fresh cilantro as desired.

# Expert Advice:

01 -
  • It comes together in 30 minutes total, which means you can make it the morning of without stress.
  • The flavors actually get better as it sits, so you can prep it ahead and let it do the heavy lifting.
  • Everyone eats it, from the pickiest eaters to the adventurous ones, because it tastes like comfort wrapped in brightness.
02 -
  • If you add the avocado too early, it browns and turns the whole salad an unappetizing color—I learned this the hard way at my first potluck.
  • Rinsing the pasta under cold water is non-negotiable; hot pasta will wilt your vegetables and make the dressing break down.
  • Don't skip the chilling time thinking warm salad is fine—the flavors need those 30 minutes to blend into something actually special.
03 -
  • Taste the dressing before you combine everything and adjust salt and lime juice to your preference—you control the flavor.
  • Pat your drained vegetables dry with paper towels so excess moisture doesn't dilute the dressing.
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