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–+ servings

taco pasta salad

A delicious and colorful taco pasta salad that combines the flavors of tacos with pasta for a refreshing dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 8 ounces rotini pasta or any pasta of choice
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup bell pepper diced
  • 1 cup corn canned or frozen
  • 1 cup black beans drained and rinsed
  • 1 cup green onions sliced
Dressing
  • 1 cup ranch dressing
  • 1 tablespoon taco seasoning adjust to taste
Toppings
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 cup tortilla chips crushed, for garnish

Method
 

Prepare the Pasta
  1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Combine Ingredients
  1. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, bell pepper, corn, black beans, and green onions.
Make the Dressing
  1. In a separate bowl, whisk together the ranch dressing and taco seasoning until well combined.
Mix and Serve
  1. Pour the dressing over the pasta mixture and toss gently to combine. Top with shredded cheese and crushed tortilla chips before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add the tortilla chips just before serving to maintain their crunch.

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