Enjoy the vibrant flavors and simple deliciousness of this taco pasta salad recipe—the perfect side dish for your next potluck or summer gathering.
Packed with classic Mexican flavors and fresh ingredients, this salad is a complete meal that everyone will love!
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This easy taco pasta salad recipe embodies the best parts of a taco in a delicious, creamy pasta salad form.
Whether you’re looking for a new recipe to try out on taco night or need a reliable dish for large crowds, this salad is sure to impress. Its ability to be a great side dish or a standalone main course makes it a versatile choice for any meal.
Enjoy the creamy dressing, tender pasta, and the classic flavors of a hearty Mexican dish in every bite!
How to Make Taco Pasta Salad
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Taco Pasta Salad recipe, you will need the following ingredients:
- Rotini or fusilli pasta
- Black olives
- Corn
- Black beans
- Cherry or grape tomatoes
- Bell peppers
- Jalapeno
- Fresh cilantro
- Salsa
- Mayonnaise
- Greek yogurt
- Lime
Optional toppings:
- Tortilla chips
- Avocado
- Green onion
- Cilantro
Additional options to elevate your taco pasta salad include ripe avocados, a Mexican cheese blend, and crunchy tortilla chips for garnish—these add a delightful texture and are a favorite taco topping for many.
Cooking Taco Pasta Salad
Taco Pasta Salad is a simple recipe that can be made in just a few simple steps.
Cook the pasta in cool water until al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process and cool it down quickly. This helps maintain the firm texture of the pasta, making it perfect for a cold pasta salad.
In a large bowl, combine the cooked pasta with black beans, quartered black olives, drained corn, halved cherry tomatoes, diced bell peppers, and finely chopped jalapeno. Add about a quarter cup of mild salsa and chopped fresh cilantro for that burst of fresh flavor.
For the creamy dressing, blend together the remaining salsa, mayonnaise, Greek yogurt, juice of a lime, and taco seasoning until smooth. This creamy mixture is what gives the taco pasta salad its unique Mexican twist, merging well with the classic taco flavors.
Pour the dressing on the salad.
Toss the salad with the dressing to coat everything evenly.
The salad can be served immediately or stored in the fridge to let the flavors meld together, making it a great dish for preparing ahead of time.
Just before serving, top the salad with diced avocados and shredded cheese, and sprinkle with crushed tortilla chips for an extra crunch. This not only enhances the texture but also the overall appeal of the dish.
Leftovers
Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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Taco Pasta Salad
Enjoy the vibrant flavors and simple deliciousness of this taco pasta salad recipe – perfect side dish for your next potluck.
Ingredients
For the Salad:
- 16 ounces rotini pasta or fusilli , One 16-ounce box
- 7 ounces pitted black olives One 7-ounce can, quarted
- 15 ounces canned corn One 15-ounce, can, drained and rinsed
- 15 ounces black beans One 15-ounce can, , drained and rinsed
- 1 pint cherry or grape tomatoes halved
- 2 bell peppers diced (red and green, or colors of your choice)
- 1/2 jalapeno pepper seeded and diced small, or you can add a whole pepper for even more heat
- 1/2 cup cilantro packed, fresh, chopped (about 1 bunch)
- 1 cup mild salsa divided
- 1/2 cup mayonnaise
- 1/2 cup greek yogurt
- Juice of 1 lime
- 3 tablespoons taco seasoning
For garnish:
- 2 avocados medium ripe , diced
- 1 cup shredded mexican cheese blend optional but recommended
- 2 cups crushed corn tortilla chips optional but recommended
Instructions
-
Cook the pasta according to package directions in heavily salted water. Once cooked, strain and rinse under cold water. Set aside to cool.
-
In a large bowl, mix together the black beans, olives, corn, tomatoes, peppers, jalapeno, 1⁄4 cup salsa and cilantro. Mix in the cooled pasta.
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In a blender, combine 3⁄4 cup of salsa, mayonnaise, yogurt, lime, taco seasoning and jalapeno. Blend about 30 seconds or until smooth. Add the dressing to the pasta salad and toss to coat.
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Right before serving, mix in the diced avocado, shredded cheese and sprinkle with crushed tortilla chips.
Recipe Notes
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Nutritional information is approximate and was calculated using a recipe nutrition label generator.
- I recommend using full fat mayo and full fat greek yogurt for a thicker dressing. But for a lighter version, you can use a reduced fat version if you prefer.
- You don’t NEED to blend the dressing, but I prefer it to be smooth and creamy, rather than chunky. Also, it’s really helpful to have the taco seasoning blended so it isn’t grainy.
- Feel free to store the pasta salad in the fridge for 3 days before serving. Once ready to serve, serve cold or at room temperature. Then, mix in the cheese, avocado & crumbled tortilla chips.
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