Easy Taco Pasta Salad (Print Version)

Tex-Mex inspired pasta with fresh veggies and cheddar, dressed in creamy lime sauce for sunny gatherings.

# What You 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 packet taco seasoning
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

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

# Directions:

01 - Cook pasta according to package instructions until al dente. Drain in colander, rinse under cold water, and set aside 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 mixing bowl, whisk together sour cream, mayonnaise, lime juice, taco seasoning, salt, and black pepper until smooth and fully combined.
04 - Add cooled pasta to the vegetable and cheese mixture. Pour dressing over the salad and toss gently until everything is evenly coated.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.
06 - Just before serving, top with crushed tortilla chips and extra cilantro if desired.

# Expert Tips:

01 -
  • It actually tastes better after sitting in the fridge, so you can make it hours ahead without stress.
  • Everyone eats it—kids, skeptics, even your aunt who says she doesn't like cilantro somehow loves this version.
  • It's flexible enough to customize based on what's in your pantry, yet somehow always turns out delicious.
02 -
  • Never add the avocado to the bowl more than an hour before serving—the lime juice will turn it gray and mushy, which looks unappetizing even though it still tastes fine.
  • If you're making this the night before for a potluck, hold back the dressing and toss it in the morning, then taste and add a splash more lime juice if needed since flavors dull slightly after sitting.
03 -
  • If you're transporting this to a potluck, pack the tortilla chips in a separate container and add them right before people serve themselves so they stay crispy instead of turning into sad soggy bits.
  • Make this the morning of rather than the night before if possible—it tastes fresher and the pasta hasn't had time to absorb quite so much dressing that it feels heavy.
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