Taco Pasta Salad
Your friends and family will love the Mexican flavors in this Taco Pasta Salad. Serve it at your next gathering for a change from the typical pasta salads!
Servings: 12 servings
Ingredients
- 12 ounces bow-tie pasta
- 1 ½ cups frozen corn
- 3 - 4 tablespoons lime juice
- 1 tablespoon cumin
- 2 teaspoons chili powder
- ¼ teaspoon pepper
- 2 cloves garlic minced
- ¼ cup olive oil
- 1 ½ cups salsa
- 1 can black beans, rinsed and drained 15 oz.
- 1 Roma tomato seeded and chopped
- A handful of cilantro chopped
- 2 cups Cheddar cheese, cubed 8 oz.
Instructions
- Cook pasta according to package directions. During the last 3 minutes, add the corn. Drain and rinse with cold water.
- In a large bowl, combine the lime juice, cumin, chili powder, pepper, garlic, olive oil, and salsa with a whisk until well combined. Stir in the pasta, corn, black beans, tomatoes, cilantro, and cheese.
- Serve immediately or refrigerate until serving time. Refrigerate any leftovers.
Notes
- Use any shape of pasta you have on hand!
Nutrition
Calories: 289kcal | Carbohydrates: 36g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 482mg | Potassium: 366mg | Fiber: 5g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 2mg
