pasta taco salad
This Pasta Taco Salad is a fun twist on traditional taco flavors, combining pasta with fresh vegetables and a zesty dressing. It's perfect for a potluck, picnic, or a quick weeknight dinner.
Equipment
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 8 oz rotini pasta
- 1 cup black beans, canned, drained and rinsed
- 1 cup corn, canned, drained
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce
- 1/2 cup cheddar cheese, shredded
- 1/2 cup taco dressing store-bought or homemade
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
- 1 avocado, diced
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the cooked pasta, black beans, corn, cherry tomatoes, shredded lettuce, and cheddar cheese.
- In a small bowl, whisk together the taco dressing, olive oil, taco seasoning, salt, and pepper. Adjust seasoning according to taste.
- Pour the dressing over the pasta mixture and toss everything together until well coated.
- Gently fold in the diced avocado just before serving.
- Serve the salad chilled or at room temperature.
Notes
Feel free to customize the salad by adding grilled chicken, ground beef, or other favorite toppings.
For a vegetarian version, ensure the cheese is rennet-free.
This salad can be prepared ahead of time; just store the dressing separately and mix it in right before serving to keep the salad fresh.