Southwest Taco Pasta Salad
A vibrant and flavorful salad combining southwest spices, hearty pasta, and fresh vegetables, perfect for any occasion.
Ingredients
For the Salad
- 2 cups uncooked rotini pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 each bell pepper, diced (any color)
- 1 cup cherry tomatoes, halved
- 1 each avocado, diced
- ½ cup red onion, diced
- 1 cup cheddar cheese, shredded
- ½ cup fresh cilantro, chopped
- 1 packet (1 oz) taco seasoning
For the Dressing
- ½ cup Greek yogurt or sour cream
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8–10 minutes.
- Drain the pasta and rinse under cold water to stop cooking. Set aside.
Prepare the Vegetables
- Chop the bell pepper, avocado, red onion, and cherry tomatoes.
- Rinse and drain the black beans and corn if using canned.
Make the Dressing
- In a medium bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, olive oil, cumin, salt, and pepper until smooth.
Combine the Ingredients
- In a large bowl, combine the cooked pasta, black beans, corn, diced bell pepper, halved cherry tomatoes, diced avocado, and chopped red onion.
- Gently stir in shredded cheddar cheese and fresh cilantro.
Add the Dressing
- Pour the dressing over the pasta and vegetable mixture and toss until well coated.
- Sprinkle taco seasoning on top and lightly mix to incorporate.
Chill and Serve
- For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
- Serve cold or at room temperature.
Notes
Pro Tips: Undercook the pasta slightly, use fresh lime juice, and consider adding diced jalapeños for heat. You can also swap cheddar for pepper jack cheese.