Taco Pasta Salad
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You'll love this Taco Pasta Salad that's loaded with rotini pasta, black beans, corn, fresh veggies and shredded cheese. Toss it in a zesty chili-lime dressing and watch your family make it disappear!
Looking for more Mexican-inspired recipes? Try this Easy Beef Enchilada Casserole that can be made ahead, or my popular Baja Chicken Tacos made with Tajîn seasoning.
Why You’ll Love It!
- Tons of Flavor: the chili-lime dressing adds a sassy kick!
- Side Dish or Entree: serve it on the side, or add protein for a complete meal.
- Customize with Variations: add-in your favorite veggies, or spice it up to make it your own.
Looking for a cold pasta salad that's packed with Mexican flavors? This taco pasta salad recipe includes all of your favorite taco toppings in one bowl!
It's perfect for picnics, family reunions, and makes a great summer potluck dish that pairs well with Smoked Chuck Roast and Pellet Grill Meatloaf.
Since this easy pasta salad feeds a large crowd, it's one of my favorite things to make for fiestas and backyard barbecues. If you love Mexican-inspired flavors, try my Creamy Chicken Fajita Pasta too!
Ingredient List
These simple ingredients are easy to find at your local grocery store. For quantities and notes, see the recipe card at the bottom of this page.
Pasta Salad: rotini pasta, black beans, corn kernels, green bell peppers, cherry tomatoes, red onion, fresh cilantro, Mexican blend cheese, black olives, salt and pepper
Chili Lime Dressing: olive oil, lime juice, apple cider vinegar, chili powder, cumin, garlic powder, salt and pepper
Step-by-Step Instructions
1. Cook the rotini pasta according to the package directions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked pasta with black beans, corn, bell pepper, cherry tomatoes, red onion, and black olives.
3. Mix well; stir in the cilantro, shredded cheese, and gently toss.
4. In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, chili powder, cumin, and garlic powder, salt and pepper.
5. Pour the dressing over the pasta salad and toss until everything is evenly coated.
6. Refrigerate the salad for at least 30 minutes to allow the flavors to blend. Give it a quick stir before serving. Adjust seasoning if necessary.
Variations
- While the recipe calls for rotini pasta, you can use other pasta shapes like penne, fusilli, or bowtie pasta.
- If you don't have black beans, try kidney beans, pinto beans, or even chickpeas.
- Feel free to use fresh, frozen, or canned corn.
- If you're not a fan of cilantro, try fresh parsley or chives instead.
- Substitute your favorite cheese like Monterey Jack, pepper jack, or any type of cheddar cheese or gouda.
- Green olives or kalamata olives also work well in this recipe.
What to Serve With Taco Pasta Salad
- Protein: smoked chicken thighs or shredded beef seasoned with Mexican spices and lime juice make a great match.
- Taco Bar: Create a DIY taco bar with seasoned ground beef, shredded lettuce, diced tomatoes, sour cream, and guacamole. Guests can build their own tacos with pasta salad on the side. Or, make it easy and serve this Walking Taco Casserole that's already assembled.
- Fresh Fruit: A platter of fresh fruit such as watermelon, pineapple, or mango will cool you down from the summer heat.
- Tostadas: Enjoy crispy tostadas with refried beans, lettuce and diced tomatoes alongside the salad.
- Nachos: get the party started with a big tray of Loaded Nachos!
Recipe FAQs
Yes, this dish can be prepared a few hours or even a day ahead. However, it's best to add the dressing just before serving to keep the salad fresh and crisp.
Absolutely! Adjust the heat to your liking by increasing or decreasing the amount of chili powder in the dressing. You can also add red pepper flakes for extra spice.
While apple cider vinegar is recommended, you can substitute it with white wine vinegar or red wine vinegar for a slightly different flavor.
Use a 16-ounce box of pasta and double the dressing ingredients. This amount will serve 16 people as a side dish, or 8 people as a main course.
Expert Tips
- Rinse the cooked pasta under cold water after cooking. This allows it to cool down quickly and remove excess starch that can make it sticky.
- To prevent sogginess, drain canned ingredients well, and add the dressing just before serving.
- You can use gluten-free pasta to make this delicious pasta salad gluten-free.
Storage and Freezing
Mexican Pasta Salad should be stored in the refrigerator in an airtight container with a secure lid. You can also add a layer of plastic wrap directly on the surface of the salad before sealing the container for extra protection against moisture.
For optimal freshness, enjoy the recipe within 2-3 days of preparation, as the texture and flavors may change over time. Before serving any leftovers, give the salad a gentle stir to ensure the dressing and ingredients are mixed well. Freezing is not recommended.
More Great Recipes
Whether you're celebrating Cinco de Mayo, or looking for a few recipes that go well together, you'll find what you need right here...
Recipe Card
Taco Pasta Salad
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
Pasta Salad
- 3 cups rotini pasta uncooked
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 large green bell pepper diced
- 1 cup cherry tomatoes halved
- ½ red onion finely chopped
- ½ cup chopped fresh cilantro
- 1 cup Mexican blend cheese
- ½ cup sliced black olives optional
- Salt and pepper to taste
Chili-Lime Dressing
- ⅔ cup olive oil
- 3 tablespoons lime juice
- 1 ½ tablespoons apple cider vinegar
- 1 ½ teaspoons chili powder
- ¾ teaspoon cumin
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta with black beans, corn, bell pepper, cherry tomatoes, red onion, and black olives (if using). Mix well; stir in the cilantro, cheese and gently toss.
- In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, chili powder, cumin, and garlic powder, salt and pepper.
- Pour the dressing over the pasta salad and toss until everything is evenly coated.
- Refrigerate the salad for at least 30 minutes to allow the flavors to blend.
- Give it a quick stir before serving. Adjust seasoning if necessary.
Notes
-
- Rinse the cooked pasta under cold water after cooking. This allows it to cool down quickly and remove excess starch that can make it sticky.
- To prevent sogginess, drain canned ingredients well, and add the dressing just before serving.
- You can use gluten-free pasta to make this delicious pasta salad gluten-free.
- Store in the refrigerator in an airtight container for up to 3 days. Freezing is not recommended.
Nutrition
Nutrition info is an auto generated estimate.
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I made this tonight for supper. Had most of the ingredients on hand. What a hit! Kids loved it but we left out the black olives for them. Put olives in ours though. Will make again.