Taco Pasta Salad
Taco Pasta Salad is a cold Southwest pasta salad recipe filled with black beans, corn, cilantro, avocados, and tomatoes. It’s tossed in a vinaigrette and sprinkled with cheese. I love taking this Taco Pasta Salad to potlucks and BBQs. It’s a Mexican dish everyone loves.
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TACO PASTA SALAD
We all know that when we go to a potluck there’s always a number of pasta salads to choose from. This Taco Pasta Salad recipe completely stands out with its southwest flair.
And you know me, I could eat Mexican food any and every day. I mean I even have a Taco Pasta recipe on this site.
Pick whatever pasta you like and cook according to the package directions. Once it has cooled toss in your black beans, corn, and cilantro. This is only a half batch because I was only making it for my family.
Add some tomatoes and salsa too! You can control the heat here with the kind of salsa you choose.
The dressing is made from some olive oil, lime juice, garlic, and some taco seasoning.
Whisk this together and toss over the pasta.
At this point you can chill until serving if making ahead of time. Otherwise, toss in the cheese and avocados. Chill until cold, then serve!
Enjoy!
OTHER PASTA RECIPES:
- Taco Pasta
- Caprese Pesto Pasta Salad
- BLT Pasta Salad
- Corn, Avocado, and Tomato Salad
- Broccoli Salad
- Corn Frito Salad
Ingredients
- 1 lb medium pasta shells, (or other pasta shape)
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups corn, frozen, canned, or fresh (cooked)
- 1½ cups cheddar cheese, cubed
- 1½ cups salsa
- 1 cup grape tomatoes, quartered
- 1/2 cup cilantro, finely chopped
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 tablespoons taco seasoning
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 avocado, firm but ripe - diced
Instructions
- Cook pasta according to package directions. Drain and cool.
- In a large bowl, add the cooled pasta, and the rest of the ingredients besides the avocado. Toss together gently. Chill until serving.
- Right before serving add the avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Merci pour ce bel article 🙂 !
Je t’en prie!
Im Making this again this year for the 4th. It was a big hit last year. I did double the dressing part add some at the beginning so the other ingred. would soak it up for flavor and then dressed it later before serving. I used pinto beans because I had them. Thank you for this recipe.
You’re welcome!
Where is the salsa added? It is in the ingredient list, but not included in the instructions. Is it part of the dressing?
Thanks,
Kimberly
Please disregard previous message. I saw it when I re-read. Apologies!
Hi Christy,
What kind of salsa did you use for this recipe? Would love to make this for my husbands potluck!
I would like to know as well!
thinking about making this for a party and adding some ground turkey – would you recommend adding a full 1lb of turkey, browned and swasoned? or would that overpower the salad? thanks!
I would maybe do about 1/2 lb because I think you’re right it would over power it.
Can anyone tell me how long the avocado in the salad stayed green for? I know the lime juice helps to slow down the browning of the avocado just not sure how much. Thanks.
Best served same day. Avocado will brown after a few hours.
Have you ever added ground turkey or hamburger to this to make it more hearty and be able to serve as a meal by itself? If so, did you also season the meat with taco seasoning?
I think ground turkey would be great and I would probably season it.
Tasted pretty good! I used taco seasoning from an unmarked container, so I don’t know how much it was in comparison to a packet. A little too spicy for my taste, but with the avocado and some chips that I sprinkled on top it wasn’t too bad. Overall an excellent make ahead recipe and perfect for those who like Mexican food!
Ahh! Oops, I didn’t mean to post that twice. Sorry!
Thanks Brooke!
Tasted pretty good! I used taco seasoning from an unmarked container, so I don’t know how much it was in comparison to a packet. A little too spicy for my taste, but with the avocado and some chips that I sprinkled on top it wasn’t too bad. Overall an excellent make ahead recipe and perfect for those who like Mexican food!
I made this recipe for a potluck and it was inexpensive, easy and amazingly delicious! I added chopped onions (I love onions) and added an additional can of pinto beans (I made a large batch) Then used crushed Doritos and a Mexican blend shredded cheese for the topping. The only downside was it was so good there was none left over to take back home!
Wow! Love the additions you added. I’ll have to try that.
Just made this this past weekend and it is AMAZING!!! I was skeptical as it seemed like an odd mixture/idea, but WOW, I will definitely be making it again!!! I’m a bit sensitive to garlic so I will add a little less next time – or maybe none at all because there are so many other tastes!!
Thank you Jane!
This is fantastic! It is my husband’s favorite pasta salad! I added some rotisserie chicken in too! So good! Great recipe!
Thank you so much Jamie!
Tried this! Was so good! 😀
Only thing i miss is an option to adjust the amounts, so i don’t make food enough for 10 people haha. It is only me and my mom, so i have to adjust the recipe next time to fit only 2 people 😉
Ty for the recipe, it was really delicious ^_^
You’re welcome! I’m so glad you enjoyed it.
I am looking for something to serve at a baby shower. Could you make this up a day or two ahead of time?
Yes, I wouldn’t make it more than a day ahead since it could start to get soggy if you do.
Hi gonna take to a potluck, I can make it at home would i put dressing in it, before going to potluck and should i wait till i get there and put dressing in? It would sit in a cool shade a hr. before being served any suggestions
I would wait until you get there to put it on personally because the pasta can soak up the sauce and get dry if dressed too early.
We all love Mexican food – so I’m sure we will love this
Thanks for the recipe!
This recipe is amazing ! I’ve made it for company and added some rotisserie chicken to it!
Thanks Sarah!
Yum this sounds really delicious. I love trying new recipes from blogs. Thanks for sharing 🙂
Simon
I made this yesterday so that I’d be able to have cold salad on top of a bed of lettuce for dinner after work tonight and through the week. I didn’t add the avocado or cheese until just before serving and I also added a couple of tablespoons of sour cream in my individual serving and then crumbled some chips on top of the whole thing. I found this to be a great cold dinner item that can be made ahead. I frequently cook something on Sunday to give myself the flexibility to just grab and go. This fit that perfectly.
Thanks Annie!
I found this to be very dry and bland so I ended up adding a jar of salsa hoping it would help both causes. It didnt. Since I’m not good figuring out what else i coukd add that would help make this better, I will throw away this recipe.
I love a good pasta salad! When ever I go to a BBQ I am either bringing a pasta salad or scoping out the pasta salads because they are the best! I must try this one day!
This looks amazing. I need to try this!!
Blonde in Cashmere
Yummy!! Oh I’m the same way , I could eat Mexican food everyday! This pasta dish looks amazing!
Omg, I love Taco Salads but a Taco Salad PASTA?! I NEED to try this recipe out!
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