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posted by Christy Denneyon Jun 26, 2015 (updated May 20, 2019) 39 comments »
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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.
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 Saladrecipe 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 Old El Paso 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 shredded 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
Taco Pasta Salad
4 from 19 votes
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.
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Prep Time: 25 minutes mins
Total Time: 25 minutes mins
Servings: 12 -14 servings
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)
- 1/2 cup cilantro, finely chopped
- 2 tomatoes, seeded and diced
- 1 1/2 cups salsa
- 1/3 cup olive oil
- 1/4 cup lime juice
- 2 tablespoons Old El Paso taco seasoning
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 cups shredded Mexican blend cheese
- 3 avocados, firm but ripe - diced
Instructions
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.
Notes
This pasta works best with firm but ripe avocados. Overly ripe avocados will become mushy.
Any small pasta shape works well here so feel free to use what you have on hand.
Reserve a small amount of the veggies to sprinkle on top for pretty presentation.
Cuisine: Mexican
Course: Salad, Side Dish
Author: Christy Denney
I was compensated by Old El Paso. All thoughts and opinions are my own.
All Recipes Beans Cheese Cinco De Mayo Main Dishes Meatless Mexican No-Bake Main Dishes Old El Paso Pasta Salad Sides Soups, Salads, Sides, and Beverages
originally published on Jun 26, 2015 (last updated May 20, 2019)
39 comments Leave a comment »
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39 comments on “Taco Pasta Salad”
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Jeanette — Reply
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.
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Christy Denney — Reply
You’re welcome!
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Kimberly Cowan-Keane — Reply
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-
Kimberly Cowan-Keane — Reply
Please disregard previous message. I saw it when I re-read. Apologies!
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Tammy — Reply
Hi Christy,
What kind of salsa did you use for this recipe? Would love to make this for my husbands potluck!-
Brooke — Reply
I would like to know as well!
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Michele — Reply
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!
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Christy Denney — Reply
I would maybe do about 1/2 lb because I think you’re right it would over power it.
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Mary Beth — Reply
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.
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Christy Denney — Reply
Best served same day. Avocado will brown after a few hours.
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Jana — Reply
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?
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Christy Denney — Reply
I think ground turkey would be great and I would probably season it.
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Brooke — Reply
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!
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Brooke — Reply
Ahh! Oops, I didn’t mean to post that twice. Sorry!
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Christy Denney — Reply
Thanks Brooke!
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Brooke Pettit — Reply
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!
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Kristine — Reply
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!
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Christy Denney — Reply
Wow! Love the additions you added. I’ll have to try that.
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Jane — Reply
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!!
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Christy Denney — Reply
Thank you Jane!
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Jamie — Reply
This is fantastic! It is my husband’s favorite pasta salad! I added some rotisserie chicken in too! So good! Great recipe!
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Christy Denney — Reply
Thank you so much Jamie!
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Sebrina Jørgensen — Reply
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 ^_^
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Christy Denney — Reply
You’re welcome! I’m so glad you enjoyed it.
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Linda Schilling — Reply
I am looking for something to serve at a baby shower. Could you make this up a day or two ahead of time?
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Christy Denney — Reply
Yes, I wouldn’t make it more than a day ahead since it could start to get soggy if you do.
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Cecilia —
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
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Christy Denney —
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.
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Barbara Montag — Reply
We all love Mexican food – so I’m sure we will love this
Thanks for the recipe! -
Sarah — Reply
This recipe is amazing ! I’ve made it for company and added some rotisserie chicken to it!
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Christy Denney — Reply
Thanks Sarah!
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plasterers bristol — Reply
Yum this sounds really delicious. I love trying new recipes from blogs. Thanks for sharing 🙂
Simon
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Annie McPhee — Reply
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.
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Christy Denney — Reply
Thanks Annie!
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Allison — Reply
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.
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Lisa — Reply
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!
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Shawnna — Reply
Yummy!! Oh I’m the same way , I could eat Mexican food everyday! This pasta dish looks amazing!
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Meliza — Reply
Omg, I love Taco Salads but a Taco Salad PASTA?! I NEED to try this recipe out!
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