Description
If you like taco salad, you’re going to love this Easy Taco Pasta Salad. Full of Mexican inspired flavors this side dish is perfect for a summer potluck or BBQ.
Ingredients
Scale
- 12 ounces Rotini
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon taco seasoning
- 1 tablespoon ranch seasoning mix
- 1 cup baby bell peppers, diced
- 1 (15 ounce) can Southwest corn, drained
- 1 1/2 cups Mexican blend shredded cheese
- 1/4 cup chopped cilantro
- 1/4 cup green onion, diced
- 2 tablespoons green chilies
- 1–2 tablespoons lime juice
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Step: Cook pasta in salted water for 1 minute past al dente. Drain and rinse with cold water. Set aside to cool.
- Step: Add mayo, sour cream, taco seasoning and ranch mix to a very large bowl. Using a rubber spatula mix until well combined. Add pasta and toss until well coated.
- Step: Add remaining ingredients and stir to combine. Taste to check for seasoning balance. Add more salt, pepper, lime juice, cilantro, etc. if desired. Cover and place in refrigerator for at least 2 hours before serving.
Notes
Pasta salad will keep airtight in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 27 mg
Keywords: taco pasta salad, Mexican side dish, summer potluck, BBQ side