Taco Pasta Salad


Taco Pasta Salad

Taco Pasta Salad

Ingredients
  • 1 lb medium pasta shells (or other pasta shape)
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 cups corn, frozen, canned, or fresh (cooked)
  • ½ cup cilantro, finely chopped
  • 2 tomatoes, seeded and diced
  • 1½ cups salsa
  • ⅓ cup olive oil
  • ¼ cup lime juice
  • 2 tablespoons Old El Paso taco seasoning
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups shredded Mexican blend cheese
  • 3 avocados, firm but ripe – diced
 Instructions
  • Cook pasta according to package directions. Drain and cool.
  • In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
  • In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
  • Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.

 


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