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Taco Pasta Salad Recipe

By The Food Recipes
Taco Pasta Salad — easy, prepared in 20 minutes, and loaded with notable Mexican-inspired elements such as corn, black beans, tomatoes, cilantro, avocado, and greater!! ideal for picnics, events, and potlucks!!

Mexican Pasta Salad Recipe
It’s summer season and in my global which means carefree days, no-cook dinner lunches, and casual dinners. It also way plenty of out of doors grilling, get-togethers, and clean-breezy outside unique.

That’s in which this taco pasta salad that’s prepared in 20 minutes comes into play. It’s loaded with such a lot of layers of Mexican-inspired flavors, such as tender pasta, black beans, juicy corn and tomatoes, creamy avocado, cilantro, inexperienced onions, and extra. everything is tossed in limey, taco seasoning-based totally French dressing.

Taco Pasta Salad Recipe
Taco Pasta Salad Recipe

It makes a large batch to feed your hungry circle of relatives participants, buddies, and associates. It’s by chance vegetarian and my daughter said it’s one of the exceptional things I’ve made in a long time. easy components that deliver big time results and flavor.

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Santa Cruz natural’s line of organic, non-GMO lemonades and fruit juices are an clean way to overcome the summer warmness. They’re made with a hundred% organic fruit juice and Santa Cruz natural lemonades are a summertime favourite we are able to all feel accurate about ingesting.

Taco Pasta Salad Recipe

INGREDIENTS:
SALAD:

  •  3/4 pound pasta, cooked according to package directions (small shells, rotini, bowtie, etc.)
  •  one 15-ounce can black beans, drained and rinsed (I used no-salt added)
  •  2 cups Mexican shredded cheese blend
  •  about 1 1/2 cups sliced cherry or grape tomatoes
  •  1 1/2 cups corn (fresh or frozen)
  •  1/2 cup green onions, sliced into thin rounds
  •  1/2 cup fresh cilantro, finely minced
  •  1 or 2 medium/large Hass avocados, peeled and diced small

DRESSING:

  •  1/3 cup olive oil
  •  1/3 cup Santa Cruz Organic Lime Juice
  •  1/4 to 1/3 cup honey or agave
  •  3 tablespoons taco seasoning (I use reduced-salt, medium heat)
  •  1 or 2 cloves garlic, minced or finely pressed
  •  1 teaspoon kosher salt, or to taste
  •  1 teaspoon freshly ground black pepper, or to taste
  •  Santa Cruz Organic Lemonades, Agua Frescas, and Carbonated Lemonades for serving

INSTRUCTIONS:

  1. Cook pasta according to package directions. Drain and transfer to a very large bowl.
  2. Add the black beans, cheese (note – if you don’t want the cheese to melt, make sure the pasta has cooled before adding the cheese), tomatoes, corn, green onions, cilantro, and stir to combine.
  3. Add the avocado and stir gently to combine.
  4. To a medium bowl, add the olive oil, lime juice, honey, taco seasoning, garlic, salt, pepper, and whisk to combine.
  5. Drizzle the vinaigrette over the pasta bowl, stir well to combine, taste, and check for seasoning balance. Add more salt, pepper, lime juice, honey, cilantro, etc. if desired.
  6. Serve with Santa Cruz Organic beverages.