Taco Pasta Salad
Taco Pasta Salad is full of fresh veggies, black beans, & Mexican spices. Try as a chilled side dish for a picnic or quick weeknight dinner!
Servings 12 servings
Calories 202kcal
Ingredients
For the dressing:
- 2 limes zest and juice
- 1 garlic clove grated
- 1 tablespoon taco seasoning
- 1 teaspoon honey
- ½ teaspoon salt plus more for pasta water
- ½ teaspoon black pepper
- ½ cup olive oil or avocado oil
For the salad:
- 8 ounces macaroni noodles or pasta of choice
- 1 (14.5 ounce) can black beans drained and rinsed
- 1 bell pepper seeded and diced
- 1 cup cherry tomatoes halved
- 1 cup cooked corn
- ½ small red onion minced
- 2 tablespoons chopped fresh cilantro
- 1 avocado diced
Instructions
- To make the dressing, in a large serving bowl whisk lime zest and juice, garlic, taco seasoning, honey, salt, and pepper together until combined. Slowly drizzle in the oil, whisking vigorously until emulsified. Set aside in the fridge.
- To make the salad, bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta, then add to the large serving bowl with the dressing. Toss with the warm pasta so it can absorb the flavors.
- Add the black beans, bell pepper, cherry tomatoes, corn, red onion, and cilantro, and toss to coat. Chill for 1 hour for flavors to develop. When ready to serve, add diced avocado on top so the color is preserved.
Notes
Storage: This taco pasta will last 3 to 5 days stored in an airtight container in the fridge. It doesn't need to be reheated!
Nutrition
Serving: 1cup | Calories: 202kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 119mg | Potassium: 221mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg