Description
This creamy taco pasta salad is full of hearty black beans, sweet corn, avocado, and of course Cotija cheese! This recipe comes together quickly and is absolutely delicious!
Ingredients
Scale
- 2 cups dry pasta
- 1 – 15oz 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
- 1–2 tablespoons water to thin
Instructions
- Cook the dry pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.
- Add the pasta, black beans, cherry tomatoes, sweet corn, cilantro, sliced green onion, avocado, and cotija to a large mixing bowl.
- Next, make the dressing. Whisk together all of the dressing ingredients until well combined.
- Pour the dressing over the pasta salad and stir until well combined.
- Serve immediately or cover and refrigerate until ready to serve.
