Description
You can use a variety of pasta shapes, but I recommend something with some texture which will catch the dressing and hold up in the vinaigrette. Bow ties and spirals are two of my favorites!
Ingredients
Scale
FOR THE TACO PASTA SALAD:
- 6 oz. rotini pasta or bow-tie pasta (gluten-free, as needed*)
- 1 (15 oz.) can black beans, drained and rinsed
- 1 1/2 cups baby tomatoes, halved
- 1 cup sweet corn (I used cooked and cooled corn)
- 1 cup roasted bell peppers, diced
- 1 avocado, diced
- 1–2 green onions, sliced
- 1/4–1/3 cup fresh cilantro, minced
FOR THE CHILI LIME DRESSING:
- 1/3 cup fresh lime juice (from 2–3 limes)
- 3 Tbsp olive oil
- 3 Tbsp rice vinegar or cider vinegar
- 3/4 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
FOR THE TACO PASTA SALAD:
- Cook pasta according to package directions. Drain and let cool slightly in a large bowl.
- While the pasta is cooking, mix up the vinaigrette and prepare your veggies.
- To make the dressing, combine lime juice, olive oil, vinegar, chili powder, cumin, salt, and pepper in a jar or small bowl. Whisk to combine.
- When pasta is cool and the veggies are prepared, add black beans, tomatoes, corn, bell pepper, avocado, green onion, and cilantro to the pasta.
- Drizzle dressing over the salad and gently toss to combine. Chill until ready to serve. Taco pasta salad will keep 2-3 days in the refrigerator.
Notes
*Gluten free pasta. We almost always use brown rice pasta for warm dishes, but it can sometimes be a little chewy when cold. I’ve had the best luck for pasta salad with other pasta blends, like corn and rice or corn and quinoa. It’s less nutritious, but the texture is far superior for a cold salad.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American