Description
A vibrant bowl of Taco Pasta Salad that combines the fun flavors of tacos with hearty pasta, perfect for summer parties and casual get-togethers.
Ingredients
- 8 ounces pasta (e.g., rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1/2 cup red onion, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup salsa
- 1 teaspoon taco seasoning
- 1/4 cup fresh cilantro, chopped
- Chopped iceberg lettuce (for garnish)
Instructions
- Cook the pasta: Boil the pasta according to the package instructions. Once done, drain and rinse it under cold water to cool.
- Combine ingredients: In a large bowl, mix the cooled pasta, cherry tomatoes, black beans, corn, red onion, and shredded cheese.
- Make the dressing: In a small bowl, whisk together the salsa and taco seasoning.
- Combine and season: Drizzle the dressing over the pasta salad and toss everything together until well coated.
- Finish and serve: Add chopped cilantro and season with salt and pepper to taste. Serve chilled or at room temperature, garnished with iceberg lettuce if desired.
Notes
Enhance flavors by chilling the salad before serving and consider adding crushed tortilla chips for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican