Easy Taco Pasta Salad (Printer Friendly)

A vibrant pasta mix with black beans, corn, avocado, and zesty lime dressing, perfect for casual summer meals.

# What You Need:

→ 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 tbsp fresh lime juice
13 - 1 oz taco seasoning packet
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

→ Garnish

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

# How to Make It:

01 - Cook pasta according to package directions until al dente. Drain in colander, rinse under cold water, and cool completely.
02 - In a large mixing bowl, combine cherry tomatoes, black beans, corn, red bell pepper, red onion, avocado, cilantro, and 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 mixture. Pour dressing over salad and toss gently until everything is evenly coated.
05 - Refrigerate for at least 30 minutes to allow flavors to meld and develop.
06 - Top with crushed tortilla chips and extra cilantro just before serving.

# Expert Tips:

01 -
  • It actually tastes better the longer it sits, so you can prep it hours ahead without stress.
  • One bowl feeds a crowd without requiring you to stand over a stove during the party.
  • The crunch of tortilla chips tossed in at the last second reminds you this isn't your grandmother's pasta salad.
02 -
  • Don't add the avocado until shortly before serving—it browns fast and turns the whole salad an unappetizing shade of gray if it sits in the dressing overnight.
  • Fresh lime juice makes a genuine difference here; bottled tastes chemical and flat, and it's the whole reason this tastes bright instead of heavy.
03 -
  • Make this the day before if you can—it only improves as the dressing soaks into the pasta and flavors knit together.
  • Keep the tortilla chips completely separate until the moment you serve; they soften within minutes of hitting the dressing but stay shatteringly crisp if you wait.
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