Easy Taco Pasta Salad
An incredibly simple and delicious taco pasta salad that's perfect for busy weeknights, picnics, or potlucks. It's fast, easy, and a guaranteed crowd-pleaser.
Equipment
- Large pot for cooking pasta
- Colander for draining pasta
- Small bowl for dressing
- Whisk for dressing
- Large bowl for mixing salad
Ingredients
For the Dressing
- 2 limes zest and juice The bright citrusy kick is essential! Don't skip the zest; it's where all the fragrant goodness lives.
- 1 garlic clove grated Fresh garlic makes a world of difference. A fine grater is your best friend here.
- 1 tablespoon taco seasoning Use your favorite store-bought blend, or even whip up your own if you're feeling adventurous!
- 1 teaspoon honey Just a touch of sweetness to balance out the zesty lime and savory spices.
- 0.5 teaspoon salt Salt is key to bringing out all the flavors. Plus more for pasta water.
- 0.5 teaspoon black pepper Freshly ground is always best!
- 0.5 cup olive oil or avocado oil Avocado oil has a milder flavor, while olive oil adds a bit more depth.
For the Salad
- 8 ounces macaroni noodles or pasta of choice Elbow macaroni is classic, but feel free to use rotini, penne, or even shell pasta!
- 1 (14.5 ounce) can black beans drained and rinsed. These add a wonderful earthy flavor and satisfying texture.
- 1 bell pepper seeded and diced. Red, yellow, or orange peppers add beautiful color and a sweet crunch.
- 1 cup cherry tomatoes halved. Sweet and juicy little flavor bombs!
- 1 cup cooked corn You can use frozen (thawed), canned (drained), or even grilled corn for an extra smoky flavor.
- 0.5 small red onion minced. Red onion offers a nice bite. If you're not a fan of raw onion, you can soak it in cold water for 10 minutes before adding to mellow its flavor.
- 2 tablespoons chopped cilantro Fresh cilantro adds that perfect herbaceous touch that screams "taco"!
- 1 avocado diced. The creamy, dreamy final touch. Add this right before serving to keep it from browning.
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to the package directions until al dente. Stir occasionally to prevent sticking. Once cooked, drain well and rinse with cold water to stop the cooking process and prevent clumping.
- While the pasta is cooking, prepare the dressing. In a small bowl, whisk together the zest and juice of the limes, grated garlic, taco seasoning, honey, salt, and black pepper.
- Slowly drizzle in the olive oil or avocado oil while whisking continuously until the dressing is creamy and emulsified.
- In a large bowl, combine the cooled pasta, drained and rinsed black beans, diced bell pepper, halved cherry tomatoes, corn, minced red onion, and chopped cilantro. Toss gently to distribute evenly.
- Pour the dressing over the salad and toss gently until all ingredients are coated.
- Just before serving, gently fold in the diced avocado.
Notes
This recipe is fantastic as is, but it's also wonderfully forgiving and open to your personal touch! Feel free to add protein like shredded chicken or ground beef, spice it up with jalapeños or cayenne, or add other vegetables like celery or carrots. Swap beans or dairy-free options are also great choices.