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Taco Pasta Salad

Refreshing Taco Pasta Salad for Your Summer Gatherings

Enjoy the zesty flavors and vibrant textures of Taco Pasta Salad, the perfect summer dish for gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 ounces Rotini Feel free to use farfalle or penne.
For the Dressing
  • 1 cup Mayonnaise Can substitute with Greek yogurt.
  • 1/2 cup Sour Cream Plain yogurt can be a replacement.
  • 2 tablespoons Taco Seasoning
  • 1 tablespoon Ranch Seasoning (dry) Adjust or omit for simplicity.
For the Crunch and Color
  • 1/2 cup Green Onions (diced) Red onions can substitute.
  • 1 cup Red Bell Pepper (diced) Yellow or orange bell peppers can be great choices.
  • 1 cup Corn (drained, canned) Fresh or frozen corn can also be used.
For the Creamy Finish
  • 1 cup Mexican Blend Cheese (shredded) Can swap for cheddar or Monterey Jack.

Equipment

  • Large pot
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
  2. In a large mixing bowl, whisk together mayonnaise, sour cream, taco seasoning, and ranch seasoning until smooth.
  3. Gently toss the cooled pasta with the dressing until well coated.
  4. Fold in diced green onions, red bell pepper, drained corn, and shredded cheese gently.
  5. Cover and refrigerate for at least 2 hours to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 600mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 15mgIron: 6mg

Notes

Taste the salad after chilling and adjust seasoning if needed. Store leftovers in an airtight container for up to 4 days.

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