Taco Pasta Salad

Servings: 12 / Total Time

25 mins


o 1 lb medium pasta shells (or other pasta shape)

o 1 (15 oz) can black beans, rinsed and drained

o 2 cups corn, frozen, canned, or fresh (cooked)

o 1/2 cup cilantro, finely chopped

o 2 tomatoes, seeded and diced

o 1 1/2 cups salsa

o 1/3 cup olive oil

o 1/4 cup lime juice

o 2 tablespoons taco seasoning

o 2 cloves garlic, minced

o Salt and pepper to taste

o 2 cups shredded Mexican blend cheese

o 3 avocados, firm but ripe - diced


• Cook pasta according to package directions. Drain and cool.

• In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.

• In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.

• Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.