Taco Pasta Salad
Enjoy this Easy Taco Pasta Salad filled with Mexican inspired flavors, perfect for summer potlucks or BBQs.
Equipment
- Large pot
- mixing bowl
- rubber spatula
- strainer
Ingredients
Pasta & Dressings
- 12 ounces Rotini multi-color pasta preferred
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon taco seasoning
- 1 tablespoon ranch seasoning mix
Vegetables & Add-ins
- 1 cup baby bell peppers diced
- 1 15 ounce can Southwest corn drained
- 1 ½ cups Mexican blend shredded cheese
- ¼ cup chopped cilantro
- ¼ cup green onion diced
- 2 tablespoons green chilies
- 1-2 tablespoons lime juice
- 1 teaspoon kosher salt or to taste
- 1 teaspoon ground black pepper or to taste
Instructions
Preparation Steps
- Cook pasta in salted water for 1 minute past al dente. Drain and rinse with cold water. Set aside to cool.
- Add mayo, sour cream, taco seasoning and ranch mix to a very large bowl. Using a rubber spatula mix until well combined. Add pasta and toss until well coated.
- Add remaining ingredients and stir to combine. Taste to check for seasoning balance. Add more salt, pepper, lime juice, cilantro, etc. if desired.
- Cover and place in refrigerator for at least 2 hours before serving.
- Pasta salad will keep airtight in the fridge for up to 4 days.
Notes
Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1cupCalories: 264kcalCarbohydrates: 14gProtein: 6gFat: 21gSaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 27mgSodium: 510mgFiber: 1gSugar: 2g
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