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I had this salad at a potluck a few years ago and just had to have the recipe. Have you ever had a dish you just had to have the recipe before you left? This is one for me!

Y’all this is one of those salads that I could easily make a meal out of. Seriously, it is that good! I like to eat the leftovers for lunch …. and I don’t always like to share it! I hope you’ll give it a try!

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! Prep Time15 minutes Cook Time7 minutes


  • 12 oz. bow-tie pasta
  • 1-1/2 cups frozen corn
  • 3-4 tbsp. lime juice
  • 1 tbsp. cumin
  • 2 tsp. chili powder
  • 1/4 tsp. pepper
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1-1/2 cups salsa
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 Roma tomato, seeded and chopped
  • A handful of cilantro, chopped
  • 2 cups (8 oz.) Cheddar cheese, cubed
  1. Cook pasta according to package directions. During the last 3 minutes, add the corn. Drain and rinse with cold water.
  2. 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.
  3. Serve immediately or refrigerate until serving time. Refrigerate any leftovers.


Amount Per Serving: Calories: 341Total Fat: 14gSaturated Fat: 5gCholesterol: 23mgSodium: 500mgFiber: 6gSugar: 3gProtein: 14g

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