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Colorful Taco Pasta Salad with fresh vegetables and vibrant dressing

Taco Pasta Salad

A vibrant and zesty salad that combines classic pasta with taco flavors, perfect for summer barbecues or quick weeknight meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (shells or rotini)
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium bell pepper, diced
  • 1 cup black beans, drained and rinsed
  • 1 medium avocado, diced
  • 1/2 cup red onion, diced
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup cilantro, chopped
  • 1 cup taco dressing or ranch dressing
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook pasta according to package directions; drain and let cool.
  2. In a large bowl, combine the cooled pasta, cherry tomatoes, corn, bell pepper, black beans, avocado, red onion, and cheese.
  3. Drizzle the taco dressing over the salad and toss to combine.
  4. Add cilantro and season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

For extra kick, consider adding diced jalapeños. Serve chilled and garnish with extra cheese and sour cream if desired. Leftovers can be stored in an airtight container for 3-4 days.