Taco Pasta Salad. Call it strange. Call it familiar. Just call it delicious. It’s a GREAT summer salad that’s actually pretty perfect any time of the year. And it’s full of amazing flavor… not to mention pretty dang easy, too!
This is one of those recipes where you can really customize it to suit your tastes. Add sliced black olives. Ditch the tomatoes. Use fresh or even Mexican style corn. Once you have the basics down, you can customize it to make it your own.
Looking for a one dish meal for supper time? Add some diced or pulled rotisserie chicken to up the protein and make it a main course. The options are nearly endless.
Just keep in mind that with the addition of the avocado, this salad won’t last too long. The lime juice will certainly delay the browning, but it will still happen. You can certainly mix it all together and refrigerate and then add the avocados right before you serve it if you wish. You can also just leave them out completely if you wish.
Taco Pasta Salad
- 1 (1-pound) box rotini pasta
- 1 cup mayonnaise
- 4 tablespoons apple cider vinegar
- 1 (1-ounce) packet taco seasoning
- 2 ripe avocados, diced
- 1 tablespoon lime juice
- 1 small red onion, finely diced
- 1 1/2 cups Mexican blend shredded cheese
- 1 (15.25-ounce) whole kernel corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 pint grape or cherry tomatoes, washed and sliced in half
- 2 tablespoons chopped fresh cilantro
- Cook the pasta according to the pasta instructions to just al dente. Cool completely by running cool water over the pasta, then drain.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, and taco seasoning. Set aside.
- Once the avocados are diced, toss them in the lime juice to prevent them from browning.
- Combine the pasta, avocados, onion, cheese, corn, beans, tomatoes, and cilantro in a large bowl. Add the dressing and mix to combine.