Easy Taco Pasta Salad (Printable Version)

Bright mix of pasta, veggies, cheddar, and zesty lime dressing ready in minutes for warm weather meals.

# Ingredient List:

→ 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 ounce taco seasoning packet
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

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

# How-To Steps:

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 shredded cheddar cheese.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, lime juice, taco seasoning, salt, and black pepper until smooth and well combined.
04 - Add cooled pasta to vegetable and cheese mixture. Pour prepared dressing over salad and toss gently to combine, ensuring all components are evenly coated.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to meld and develop.
06 - Just before serving, top with crushed tortilla chips and additional fresh cilantro as desired.

# Expert Advice:

01 -
  • It feeds a crowd without requiring you to stand over a stove for hours, which means you actually get to enjoy the party.
  • The flavors get better as it sits in the fridge, so you can prep it the morning of and let time do the heavy lifting.
  • Everyone eats it—vegetarians, meat lovers, people picking through salads—because the taco seasoning speaks a universal language.
02 -
  • Add the avocado only when you're about to serve, not during prep, or it browns and turns the whole salad an unappetizing gray-green within hours.
  • Rinse your canned beans and corn thoroughly—the starchy liquid they come in will make your dressing separate and separate and taste off.
  • The dressing will thicken slightly as it sits because the pasta absorbs liquid, so if it seems a touch loose before chilling, that's perfect and intentional.
03 -
  • Make the dressing in advance and refrigerate it separately—it actually gets smoother and more cohesive as it sits, so you can prep it up to a day ahead.
  • Don't skimp on fresh lime juice; it's the whole flavor identity of this dish, and bottled just doesn't deliver the same brightness and personality.
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