Taco Pasta Salad
Servings: 12 / Total Time
o 1 lb medium pasta shells (or other pasta shape)
o 1 (15 oz) can black beans, rinsed and drained
o 2 cups corn, frozen, canned, or fresh (cooked)
o 1/2 cup cilantro, finely chopped
o 2 tomatoes, seeded and diced
o 1 1/2 cups salsa
o 1/3 cup olive oil
o 1/4 cup lime juice
o 2 tablespoons taco seasoning
o 2 cloves garlic, minced
o Salt and pepper to taste
o 2 cups shredded Mexican blend cheese
o 3 avocados, firm but ripe - diced
• Cook pasta according to package directions. Drain and cool.
• In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
• 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.
• Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.