Taco Pasta Salad
If you’re looking for a new pasta salad recipe that will tempt your taste buds this Taco Pasta Salad is just what you need. You are sure to hear rave reviews from this flavorful multi-colored recipe.
Oh, the many reasons I love this pasta salad. First of all full of veggies, second it comes together quickly making it great for meal prepping food for the week. Third it tastes amazing. It’s one of those recipes you wish you had sooner. I love Mexican food and I’m always looking for a side dish to prep ahead of time that will go with empanadas, tacos, and carne asada.
Pasta salad itself has been for many years be sure to take a look at:
- Classic macaroni salad
- Blt macaroni salad
- Greek pasta salad
- Pepperoni pizza macaroni salad
- Bbq chicken macaroni salad
- Mexican corn macaroni salad
This recipe is not only bursting with fresh flavor it is so colorful, which makes it the perfect summer pasta salad to bring to cookouts, parties, and BBQs.
You’ll need:
- pasta
- black beans
- tomatoes
- peppers
- black olives
- cilantro
- red onion
- cotija cheese
- jalapenos
Now onto the sauce:
the secret is always in the sauce, the sauce is what pulls the whole recipe together, keeps the pasta salad from drying out, and creates a flavor profile that will have you diving your fork in for more.
- sour cream
- mayonnaise
- taco seasoning
This creamy taco pasta salad has a great sauce without being overly heavy tasting. The sour cream and mayo combo on this is perfect. Other options are to use Greek yogurt in place of the sour cream. You can make homemade mayo to make the sauce. Add a dash or two of hot sauce, to make the sauce spicier!
Add some fresh lime juice squeezed over the pasta salad for some zesty fresh flavor!
With all the fresh flavors in this Mexican Pasta Salad, this will go well with summer cookouts. Grill up some Carne Asada, Pollo Asada, or make plenty of Carnitas, and serve up this tasty side dish.
This taco salad without meat is the perfect side dish, a vegetarian option, and a real crowd pleaser.
I prefer making my own taco seasoning for a couple reasons.
I get to control the salt, which I don’t add to the mix, I add salt as needed to the recipe.
Tell me I’m not the only one who loves a delicious pasta salad.
There really are so many reasons for that love…
the fresh ingredients, not too time-consuming, and can be eaten for days or great for a party (that may be the best part)
Be sure to grab my taco seasoning recipe. I’ve tried many store bought varieties, but I really do prefer to make my own.
I put some of the pasta salad into containers, I knew I wanted to have one the next day and other were a couple others. So anyone who opens the fridge knows they are up for grabs. My non-vegetable eater (ok they eat like 3 vegetables) really like it, and I’m telling you, this recipe is jam packed with veggies. I used yellow and orange peppers, so I added peppers to the picky eater veggie approved list. New veggies for the win, and raw… interesting. That goes to prove you never know what someone will like. And my opinion on a picky eaters is just keep trying to give them options. By the way, the picky eater is not young, FYI they are in their 20s and I’m always happy to hear they are enjoying new items.
Add grilled corn for a nice flavor to this meatless taco pasta salad. Add cooked diced chicken to make it a protein packed meal!
Taco Pasta Salad
Ingredients
- 1 lb pasta reduce carbs by using 1/2 lb pasta
- 15 oz can black beans, rinsed and drained
- 6 oz can black olives sliced
- 1 cup diced peppers, yellow/orange baby peppers or bell peppers
- 2 Roma tomatoes, diced
- 1/4 cup diced red onion
- 12 pieces cilantro stems and leaves, chopped
- 2-4 tablespoons cotija cheese
- 1 whole jalapeno, diced (optional) remove seeds for less spice
- 3/4 cup sour cream, 1/2 cup is 6 oz
- 3/4 cup mayonnaise, 1/2 cup is 6 oz
- 2 tablespoons taco seasoning
- pinch salt and pepper to taste I prefer coarse kosher salt and coarse black pepper
Instructions
- Cook pasta according to package directions, drain and soak in cold water for 5 minutes, drain
- In a bowl, prepare sauce, mix sour cream and mayo with taco seasoning. Add salt and pepper to taste.
- Cut/prep all remaining ingredients, beans, tomatoes, peppers, olives, onion, cilantro, jalapeno (if using) and crumble the cheese.
- Blot pasta with paper towels if it's really wet, so the sauce with stick to the pasta.
- Choose to chill pasta then mix the remaining ingredients before serving. Or you can mix it all together, I like this recipe to remain colorful and place the remaining ingredients in a separate container and layer the ingredients before serving.
- Keep chilled until serving.