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Taco Pasta Salad

A quick and vibrant dish packed with fresh veggies, creamy avocado, and zesty taco dressing, perfect for picnics or family dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz pasta (shells or rotini)
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 1 bell pepper, diced
  • 1 cup black beans, drained and rinsed
  • 1 avocado, diced
  • 1/2 cup red onion, diced
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup cilantro, chopped
  • 1 cup taco dressing or ranch dressing
  • to taste Salt and pepper

Method
 

Preparation
  1. Cook pasta according to package directions; drain and let cool.
  2. In a large bowl, combine the cooled pasta, cherry tomatoes, corn, bell pepper, black beans, avocado, red onion, and cheese.
  3. Drizzle the taco dressing over the salad and toss to combine.
  4. Add cilantro and season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Serve the salad in a colorful bowl and garnish with extra cilantro. Pair with crispy tortilla chips for added crunch. Store in an airtight container in the fridge for up to three days, adding avocado just before serving to prevent browning.