Taco Pasta Salad

This salad combines two favourites in one. Toss with a simple vinaigrette and sprinkled with cheese and dinner is ready!

Taco Pasta Salad


Taco Pasta Salad

Yield: 12-14 servings


  • 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)
  • 1/2 cup cilantro, finely chopped
  • 2 tomatoes, seeded and diced
  • 1 1/2 cups salsa
  • 1/3 cup olive oil
  • 1/4 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


  1. Cook pasta according to package directions. Drain and cool.
  2. In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
  3. 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.
  4. Right before serving, toss in the cheese and avocado.
  5. Add your favorite taco toppings like sour cream or crushed tortillas.

For step-by-step instructions for this recipe and more, visit The Girl Who Ate Everything.

Author: The Girl Who Ate Everything

Recipe and photo courtesy The Girl Who Ate Everything.

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