Taco Pasta Salad

Make your pasta salad stand out above the rest with delicious Mexican flair.
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10 Minutes Prep
45 Minutes Total
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12 Servings


Ingredient List
  • Small check mark in a circle icon 1 lb medium pasta shells (or other pasta shape)
  • Small check mark in a circle icon 1 (15 oz) can black beans, rinsed and drained
  • Small check mark in a circle icon 2 cups corn, frozen, canned, or fresh (cooked)
  • Small check mark in a circle icon 1/2 cup cilantro, finely chopped
  • Small check mark in a circle icon 2 tomatoes, seeded and diced
  • Small check mark in a circle icon 1 1/2 cups salsa
  • Small check mark in a circle icon 1/3 cup olive oil
  • Small check mark in a circle icon 1/4 cup lime juice
  • Small check mark in a circle icon 2 tablespoons Old El Paso™ taco seasoning mix
  • Small check mark in a circle icon 2 cloves garlic, minced
  • Small check mark in a circle icon Salt and pepper to taste
  • Small check mark in a circle icon 2 cups shredded Mexican blend cheese
  • Small check mark in a circle icon 3 avocados, firm but ripe - diced
Preparation
  1. Cook pasta according to package directions. Drain and cool.
  2. In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
  3. In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.q
  4. Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Expert Tips
  • This pasta works best with firm but ripe avocados. Overly ripe avocados will become mushy.
  • Any small pasta shape works well here so feel free to use what you have on hand.
  • Reserve a small amount of the veggies to sprinkle on top for pretty presentation.