Vegetarian Taco Pasta Salad
A colorful and hearty salad combining the comfort of pasta with the zest of tacos, perfect for any occasion.
Ingredients
Pasta and main ingredients
- 8 oz pasta (bowtie or rotini) Use your preferred pasta shape.
- 1 can black beans, rinsed and drained Canned beans save prep time.
- 1 cup corn kernels Fresh or frozen corn works.
- 1 cup cherry tomatoes, halved For sweetness and color.
- 1 medium bell pepper, diced Substitute with cucumber for a crunch.
- 1 medium avocado, diced Adds creaminess.
- 1 cup shredded cheese (cheddar or Mexican blend) Cheese adds richness.
- 1/4 cup chopped fresh cilantro Used for garnish and flavor.
Dressing
- 1/2 cup chili-lime yogurt (or sour cream) Gives the dressing a kick.
- 1 tbsp lime juice For tanginess.
- 1 tsp chili powder Adds flavor.
- to taste Salt and pepper Adjust seasoning as desired.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and let it cool.
- In a large mixing bowl, combine the cooked pasta, black beans, corn, cherry tomatoes, bell pepper, avocado, and cheese.
Mixing and Serving
- In a small bowl, whisk together the chili-lime yogurt, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Garnish with fresh cilantro.
- Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Stir and refresh flavors with lime juice or yogurt before eating.