Description
Your friends and family will love the Mexican flavors in this Taco Pasta Salad. Serve it at your next gathering for a change from the typical pasta salads!
Ingredients
Scale
- 12 ounces bow-tie pasta
- 1 1/2 cups frozen corn
- 3 – 4 tablespoons lime juice
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1/4 teaspoon pepper
- 2 cloves garlic (minced)
- 1/4 cup olive oil
- 1 1/2 cups salsa
- 1 can black beans, rinsed and drained (15 oz.)
- 1 Roma tomato (seeded and chopped)
- A handful of cilantro (chopped)
- 2 cups Cheddar cheese, cubed (8 oz.)
Instructions
- Step: Cook pasta according to package directions. During the last 3 minutes, add the corn. Drain and rinse with cold water.
- Step: In a large bowl, combine the lime juice, cumin, chili powder, pepper, garlic, olive oil, and salsa with a whisk until well combined. Stir in the pasta, corn, black beans, tomatoes, cilantro, and cheese.
- Step: Serve immediately or refrigerate until serving time. Refrigerate any leftovers.
Notes
Use any shape of pasta you have on hand!
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 289 kcal
- Sugar: 2 g
- Sodium: 482 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 19 mg
Keywords: taco pasta salad, mexican flavors, side dish, pasta salad