Amazing Taco Pasta Salad
Amazing taco pasta salad loaded with black beans, corn, tomatoes, Mexican-blend cheese, and olives in a cumin-lime dressing, finished with cilantro and avocado. A zesty, vegetarian Tex-Mex potluck salad.
YIELD
8 servingsPREP
10 minCOOK
10 minREADY
20 minThis vegetarian pasta salad packs an entire taco’s worth of flavor into a cold, scoopable bowl. Tender pasta gets loaded with black beans, sweet corn, juicy tomatoes, melty Mexican-blend cheese, briny olives, and fresh salsa, a riot of color and texture in every forkful.
What pulls it together is a homemade cumin-lime dressing, olive oil, lime juice, garlic, cumin, and chili powder, whisked bright and tangy, plus a big handful of fresh cilantro for that herbal lift.
Two timing notes make a real difference: rinse the pasta cold so it doesn’t keep cooking or clump, and fold in the diced avocado only at the very end so it stays creamy and green instead of browning into the dressing. Make it ahead for cookouts, picnics, and potlucks, it travels well and feeds a crowd.
Kitchen Tips
- Seed the tomatoes before dicing so they don’t water down the salad as it sits.
- Add the avocado just before serving, not earlier, to keep it from browning.
- Thaw and drain the frozen corn well, or stir it in frozen, since it’ll thaw as the salad chills.
Variations
- Add grilled chicken, ground beef, or chorizo to turn it into a hearty main.
- Use a spicier salsa or add diced jalapeño for more heat.
- Crumble tortilla chips over the top for crunch right before serving.
Ingredients
Directions
Cook the paste al dente according to package instructions.
Drain, rinse with cold water and set aside.
In a large bowl, combine the black beans, corn, tomatoes, salsa, olives and cheese.
Once the pasta has cooled, stir in and mix to combine.
In a small bowl, whisk together the olive oil, lime juice, garlic, cumin, and chili powder.
Just before serving, dice the avocado and carefully stir into salad.
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