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Flavorful Taco Pasta Salad

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A quick and easy taco pasta salad that combines creamy, tangy, and spicy flavors with fresh veggies and pasta, perfect for crowd-pleasing parties and gatherings.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 1 cup cooked black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1 small red bell pepper, diced
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup sliced black olives (optional)
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool it down. Set aside in a large mixing bowl.
  2. While the pasta cooks, rinse and drain 1 cup black beans. Thaw 1 cup frozen corn if using frozen. Chop 1 cup cherry tomatoes in half, dice 1 small red bell pepper, slice 2 green onions, and chop 1/4 cup fresh cilantro. Add all to the bowl with pasta.
  3. In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon fresh lime juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Taste and adjust seasoning.
  4. Pour the dressing over the pasta and veggies. Toss gently but thoroughly to coat everything evenly. Add 1/2 cup shredded sharp cheddar cheese and 1/4 cup sliced black olives if using, folding them in carefully.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it one last gentle toss and garnish with extra cilantro or green onions if desired.

Notes

Do not overcook pasta; rinse under cold water to stop cooking and prevent clumping. Adjust seasoning of dressing to taste. For best flavor, chill salad at least 30 minutes before serving. Add cheese just before serving if preparing ahead. Use fresh lime juice for best dressing flavor. For dairy-free, swap mayo and sour cream with avocado mayo and coconut yogurt. Use gluten-free pasta to make gluten-free.

Nutrition

Keywords: taco pasta salad, taco salad, pasta salad, crowd-pleaser, party dish, easy recipe, creamy dressing, vegetarian option

Find it online: https://coracooks.com/flavorful-taco-pasta-salad-recipe-easy-crowd-pleasing-party-dish/