Taco Pasta Salad
This vegetarian Taco Pasta Salad is the ultimate crowd-pleasing side for potlucks and barbecues. Dressed in a chili-lime yogurt sauce and loaded with black beans, cheese, and veggies, it’s sure to be a hit at the party!
Servings: 8
Ingredients
For the dressing:
- 1 cup greek yogurt
- juice of 2 limes
- 4 tbsp taco seasoning
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 3 tbsp olive oil
- 2 tsp honey
- pinch of salt plus more to taste
- black pepper to taste
For the pasta salad:
- 16 oz pasta cooked and drained and run under cold water
- 1 can black beans drained and rinsed
- 10 oz frozen corn cooked and cooled
- 1 pint grape tomatoes sliced in half
- 3/4 cup green onion chopped
- 1 1/2 cups shredded pepperjack cheese (or sharp cheddar)
- 2 avocados chopped (wait to add until before serving)
- 1 jalapeño chopped (optional)
Instructions
- Add all of the pasta salad ingredients – cooked pasta, black beans, corn, tomatoes, green onion, cheese, avocado (see notes), and jalapeño if using – to a large bowl and set aside.
- Next, make the dressing: whisk the yogurt, lime juice, taco seasoning, cumin, chili powder, olive oil, honey, salt, and pepper together in a small bowl.
- Pour the dressing over the pasta and toss to combine. Enjoy!
Notes
*Calories are per serving and are an estimation.
*Wait to add the avocado until you’re ready to serve this pasta salad; otherwise it’ll brown. If you’re making this in advance, make the recipe without the avocado, then add it the next day before serving.
*This is a vegetarian taco pasta salad; but you can add meat if you’d like (chicken or ground beef would be my choice!)
Nutrition
Serving: 1g | Calories: 489kcal | Carbohydrates: 61g | Protein: 18g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.001g | Cholesterol: 20mg | Sodium: 252mg | Potassium: 701mg | Fiber: 7g | Sugar: 6g | Vitamin A: 980IU | Vitamin C: 20mg | Calcium: 219mg | Iron: 2mg
