Easy Taco Pasta Salad (Printable Version)

A fresh Tex-Mex pasta dish with veggies, creamy lime dressing, and bold, crowd-pleasing flavors.

# 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 (1 oz) 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

# How-To Steps:

01 - Cook pasta according to package instructions until al dente. Drain thoroughly, 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 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 and cheese 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 - Top with crushed tortilla chips and extra cilantro just before serving.

# Expert Tips:

01 -
  • It actually tastes better the next day when all those lime and taco flavors have gotten to know each other.
  • You can prep it ahead and just add the tortilla chips at the last second, which means less stress on party day.
  • People with different tastes keep coming back for more because there's something for everyone in every bite.
02 -
  • Don't add the avocado until right before serving, or it'll turn brown and oxidized no matter how much lime juice you use.
  • If you make this ahead and it seems a bit dry the next day, drizzle in a little extra lime juice or a splash of sour cream instead of serving something that tastes like cardboard.
03 -
  • Use lime juice that you actually squeeze yourself instead of the bottled kind, because the brightness of fresh juice is what makes this whole dish sing and feel special rather than like a side dish at a chain restaurant.
  • If you're worried about it seeming too heavy, swap the sour cream for Greek yogurt and it tastes just as good but feels lighter on your stomach.
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