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
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Cook the pasta according to package directions in heavily salted water. Once cooked, strain and rinse under cold water. Set aside to cool.
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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.