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Taco Pasta Salad is loaded with Mexican flavors and ready in no time. With a creamy, zesty dressing and all of your favorite toppings, this easy pasta salad is perfect for your next party!

Taco Pasta Salad

Print Recipe
Taco Pasta Salad is loaded with Mexican flavors and ready in no time. With a creamy, zesty dressing and all of your favorite toppings!
Course Salad, Side Dish
Cuisine Mexican
Keyword pasta salad, taco salad
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings 8
Calories 403
Author Gayle

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