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Taco Pasta Salad

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Taco Pasta Salad
  • Prep 10 min
  • Total 35 min
  • Servings 12
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This Taco Pasta Salad is a spicy potluck dish that everyone will love!
By Christy Denney
Updated Aug 12, 2016

Ingredients

  • 1 lb medium pasta shells (or other pasta shape)
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 cups corn, frozen or canned
  • 1/2 cup cilantro, finely chopped
  • 2 tomatoes, seeded and diced
  • 1 1/2 cups salsa
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 2 tablespoons Old El Paso™ taco seasoning mix
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 cups shredded Mexican blend cheese
  • 3 avocados, diced
Make With
Make With
Old El Paso

Steps

  • 1
    Cook pasta according to package directions. Drain and cool.
  • 2
    In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
  • 3
    In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
  • 4
    Right before serving, toss in the cheese and avocado.

Tips from the Betty Crocker Kitchens

  • tip 1
    This pasta works best with firm but ripe avocados. Overly ripe avocados will become mushy.
  • tip 2
    Reserve a small amount of the veggies to sprinkle on top for pretty presentation.

Nutrition

430 Calories, 18g Total Fat, 14g Protein, 51g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
610mg
25%
Potassium
550mg
16%
Total Carbohydrate
51g
17%
Dietary Fiber
8g
33%
Sugars
4g
Protein
14g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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