Taco Pasta Salad a great side dish
Taco Pasta Salad a great side dish
This Taco Pasta Salad is easy to put together and a great side dish for all the Mexican dishes we’ve been making.
A classic pasta salad is always safe to bring to potlucks and grills, but sometimes you have to season it! Next time you need to bring a side dish, try this Mexican-inspired pasta salad!
Mexican Pasta Salad = Keeper
Our family gatherings are a great way to come to a consensus on whether a recipe is a custodian. Today’s Taco Pasta Salad recipe is our new recipe to bring to the family BBQ and it’s a hit!
This is a Mexican pasta salad with black beans, corn, cilantro, avocado, cheese, and more. What’s not to like about all these ingredients?
This side dish is also simple and makes a great side dish for any meal and a great addition to any Mexican meal. Definitely another keeper recipe!
how to make + change
Cook pasta according to package directions. Drain and rinse in cold water, then pour into a large bowl.
Add black beans, corn, tomatoes, salsa, and cheese to a bowl and mix with pasta.
In another bowl, whisk together olive oil lime juice, cumin, and paprika. Pour this over a pasta salad and season with garlic salt and pepper.
Add chopped cilantro and diced avocado before serving. A queso fresco can be placed on top if desired.
This salad can be easily changed based on the ingredients you add/omit. Here are some other great ingredients:
- Different meats – shredded beef, pork and steak also work well
- Salsa – change it up by adding sweet salsa verde or tomato salsa
- Beans – Pinto, red or white beans work well
Can you make this recipe gluten free? Depending on the pasta you include, this recipe can easily be adapted for gluten-free. If you replace regular shells with gluten free shells, you’ll be set!
What is the best pasta shape for this recipe? We like to use classic shells, but macaroni, macaroni or bow ties will work too. I don’t really recommend spaghetti for this particular recipe.
do it in advance
You can make this pasta salad ahead of time. Just store it in an airtight container and add the cilantro and avocado just before serving. You may need to add more dressing before as it will be absorbed a bit.
For leftovers, keep the Tupperware in the refrigerator, but once the avocado browns, it’s no longer tasty. If you omit the avocado, it will keep for 5-6 days in the refrigerator.
For more pasta salad recipes, check out:
course salad
Gourmet American, Mexican
Prep time 5 minutes
Cook Time 10 minutes
Total time 15 minutes
Serving Size 6
Calories 708 kcal
by Lil’ Luna
- 1 box pasta shells
- 1 can black beans drained and rinsed
- 10 ounces frozen corn
- 1 can diced tomatoes
- 8 ounces shredded Mexican mixed cheese
- 1/2 cup salsa
- 1/2 cup olive oil
- 3-4 tablespoons lime juice
- 1 tablespoon cumin
- 1-2 teaspoons chili powder
- 2 teaspoons minced garlic
- 1/2 cup cilantro freshly chopped
- 1 diced avocado
- Garlic salt and pepper to taste
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Cook pasta according to package directions. Drain and rinse in cold water, then pour into a large bowl.
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Add black beans, corn, tomatoes, salsa, and shredded cheese to pasta.
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In another bowl, whisk together olive oil, lime juice, garlic, cumin, and paprika. Season with garlic salt and pepper and toss to coat.
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Just before serving, add the cilantro and avocado wedges.