Taco Pasta Salad
Prep time
Cook time
Total time
Recipe type: side dish; main course
Serves: 6
  • 1 (1-pound) box rotini pasta
  • 1 cup mayonnaise
  • 4 tablespoons apple cider vinegar
  • 1 (1-ounce) packet taco seasoning
  • 2 ripe avocados, diced
  • 1 tablespoon lime juice
  • 1 small red onion, finely diced
  • 1½ cups Mexican blend shredded cheese
  • 1 (15.25-ounce) whole kernel corn, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 pint grape or cherry tomatoes, washed and sliced in half
  • 2 tablespoons chopped fresh cilantro
  1. Cook the pasta according to the pasta instructions to just al dente. Cool completely by running cool water over the pasta, then drain.
  2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, and taco seasoning. Set aside.
  3. Once the avocados are diced, toss them in the lime juice to prevent them from browning.
  4. Combine the pasta, avocados, onion, cheese, corn, beans, tomatoes, and cilantro in a large bowl. Add the dressing and mix to combine.
Recipe by StyleBlueprint at https://styleblueprint.com/everyday/pasta-salad-recipes/