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taco pasta salad in bowl

Taco Pasta Salad

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Ingredients

  • 2 cups dry pasta
  • 115oz can black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh sweet corn
  • 1/4 cup chopped cilantro
  • 1/4 cup thinly sliced green onion
  • 1 large haas avocado, diced
  • 1/4 cup crumbled cotija cheese

Dressing

  • 1/2 cup whole milk Greek yogurt
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 clove garlic, finely minced or pressed
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 12 tablespoons water to thin

Method

  1. Cook the dry pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.
  2. Add the pasta, black beans, cherry tomatoes, sweet corn, cilantro, sliced green onion, avocado, and cotija to a large mixing bowl.
  3. Next, make the dressing. Whisk together all of the dressing ingredients until well combined.
  4. Pour the dressing over the pasta salad and stir until well combined.
  5. Serve immediately or cover and refrigerate until ready to serve.

Keywords:

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