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Taco Pasta Salad

Taco Pasta Salad is loaded with Mexican flavors and ready in no time. With a creamy, zesty dressing and all of your favorite toppings!
Prep Time10 mins
Cook Time10 mins
Chill Time2 hrs
Total Time2 hrs 20 mins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: pasta salad, taco salad
Servings: 8
Calories: 403kcal

Equipment

Ingredients

  • 10 ounces pasta (such as rotini, cavatappi, etc.)

Creamy Dressing

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 envelope (1.25 ounce) taco seasoning , any kind
  • 1 teaspoon garlic powder
  • Salt and black pepper , to taste

Toppings

  • 2 cups cherry tomatoes , halved
  • 1 can (11 ounce) corn
  • 1 can (15 ounces) black beans , drained and rinsed
  • 1 cup shredded Mexican blend cheese
  • ¼ cup chopped cilantro

Instructions

  • Cook pasta according to package directions until al dente. Drain and then rinse under cold water.
  • While pasta is cooking, prepare the dressing. In a large bowl, combine mayonnaise, sour cream, taco seasoning, garlic powder, salt, and pepper. Mix well.
  • Add drained pasta, tomatoes, corn, black beans, cheese, and cilantro. Stir well to combine. Add more salt, pepper, and/or cilantro if needed.
  • Refrigerate for at least 2 hours before serving so that flavors can deepen and pasta chills.

Notes

  • Taco pasta salad will last in the refrigerator for up to five days.
  • See my tips and tricks for making this pasta salad above the recipe box.

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 47g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 205mg | Potassium: 420mg | Fiber: 5g | Sugar: 5g | Vitamin A: 542IU | Vitamin C: 12mg | Calcium: 130mg | Iron: 2mg