Taco Pasta Salad
A vibrant and flavorful Taco Pasta Salad, perfect for summer gatherings and potlucks, featuring pasta, black beans, corn, and a zesty dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta (elbow or shells)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup shredded cheddar cheese
- 1 packet taco seasoning
- 1/2 cup ranch dressing
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Cook the pasta according to package instructions. Once cooked, drain and rinse under cold water to halt the cooking process and cool it down.
- Combine the cooled pasta with black beans, corn, cherry tomatoes, bell pepper, red onion, and shredded cheddar cheese in a large bowl.
- Mix together the taco seasoning and ranch dressing in a separate bowl until well combined and creamy.
- Dress the pasta salad by pouring the dressing over it. Toss everything together gently to coat each ingredient with dressing.
- Season with salt and pepper to taste.
- Garnish the salad with fresh cilantro for an added burst of flavor and color, if desired.
- Serve the salad chilled or at room temperature.
Notes
Great for meal prep or as a make-ahead option for gatherings. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://lunarecipez.com/taco-pasta-salad/