Easy Taco Pasta Salad (Printable)

A colorful pasta dish with black beans, avocado, and tangy dressing for warm-weather occasions.

# What You Need:

→ Pasta

01 - 12 oz rotini or fusilli pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup canned black beans, drained and rinsed
04 - 1 cup canned corn, drained
05 - 1 red bell pepper, diced
06 - 1/2 small red onion, finely diced
07 - 1 avocado, diced
08 - 1/4 cup fresh cilantro, chopped

→ Cheese

09 - 1 cup shredded cheddar cheese

→ Dressing

10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - 2 tablespoons fresh lime juice
13 - 1 packet taco seasoning
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

16 - 1/2 cup crushed tortilla chips
17 - Fresh cilantro for serving

# Steps:

01 - Cook pasta according to package directions until al dente. Drain in colander, rinse under cold water, and set aside to cool completely.
02 - In a large mixing bowl, combine cherry tomatoes, black beans, corn, red bell pepper, red onion, avocado, cilantro, and cheddar cheese.
03 - In a small mixing bowl, whisk together sour cream, mayonnaise, lime juice, taco seasoning, salt, and black pepper until smooth and fully combined.
04 - Add cooled pasta to the vegetable mixture. Pour dressing over salad and toss gently to combine, ensuring even coating throughout.
05 - Refrigerate for at least 30 minutes to allow flavors to meld and develop.
06 - Top with crushed tortilla chips and additional cilantro immediately before serving.

# Expert Advice:

01 -
  • It actually tastes better the next day when flavors have time to get to know each other, making it perfect for advance prep stress.
  • You can customize it endlessly depending on what's in your crisper drawer or your mood that day.
  • The crushed tortilla chips stay crunchy if you add them right before serving, turning the whole thing into a textural experience.
02 -
  • Do not add the avocado until right before serving, or it will brown and turn that unappetizing grayish color that makes everything look less appetizing than it actually is.
  • The cold refrigerator time is not optional—it's when the magic happens and the flavors stop being individual and become a conversation with each other.
03 -
  • Taste your dressing before mixing it into the salad—this is your final chance to adjust seasoning and ensure it tastes exciting enough to carry the whole dish.
  • Use your hands to gently toss everything instead of spoons or tongs, which tend to crush delicate ingredients and create uneven coating of dressing.
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