Taco Pasta Salad
Zesty, creamy, and loaded with Tex-Mex flavor—this Taco Pasta Salad is perfect for potlucks, parties, or just making Tuesdays more exciting.
Ingredients
- ½ lb spiral pasta noodles
- 2 fresh cobs of corn, shaved
- 16 oz can of black beans, rinsed
- 2 cups cherry tomatoes, halved
- ¼ cup cilantro
- 1 large avocado, diced
- 1 jalapeno, chopped finely
Dressing
- ¾ cup sour cream
- ½ cup lime juice
- ¼ cup olive oil
- ½ tbs chile sauce from chipotle peppers
- 1 tsp salt
- 1 tsp oregano
- ¼ tsp pepper
- 1 tbs minced garlic
Instructions
- Boil pasta according to package directions. While pasta is cooking, cut the kernals off of the raw corn on the cob.
- Add the dressing ingredients to a small bowl and whisk together.
- Place all the ingredients into a salad bowl and mix in the salad dressing.
- Chill for an hour and enjoy!
Video
Nutrition
Calories: 682kcal | Carbohydrates: 84g | Protein: 21g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 25mg | Sodium: 1061mg | Potassium: 1066mg | Fiber: 16g | Sugar: 6g | Vitamin A: 884IU | Vitamin C: 33mg | Calcium: 122mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
