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Front-facing view of a bowl of creamy taco pasta salad topped with avocado slices, fresh cilantro, and green onions. A pile of Doritos chips is nestled beside the salad, and a lime wedge is placed in front for garnish.
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Creamy Taco Pasta Salad

My Creamy Taco Pasta Salad is bursting with Tex-Mex flavor thanks to the colorful veggies and bold, creamy dressing. Perfect for summer parties or easy weeknight meals, and don't forget the crunch on top from tortilla chips or Fritos - so good
Course Side Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 - 12 servings
Calories 484kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the dressing

  • 3/4 cup mayonnaise
  • 3/4 cup Greek yogurt or sour cream
  • 3/4 cup salsa or Catalina dressing
  • 2-3 Tbsp. taco seasoning
  • 1-2 tsp. hot sauce
  • salt and pepper to taste

For the salad

  • 16 oz. small pasta shape like shell pasta, rotini, etc.
  • 1, 15 oz. can yellow corn drained and rinsed
  • 1, 15 oz. can black beans drained and rinsed
  • 10 oz. cherry tomatoes halved
  • 1 1/2 - 2 cups cheddar cheese shredded
  • 1 cup red onion finely diced
  • 1 orange bell pepper diced small
  • 1 diced jalapeno optional for spice
  • salt and pepper to taste
  • For serving: diced avocado, Fritos, Nacho Cheese Doritos, diced green onions, limes, cilantro
US Customary - Metric

Instructions

  • Make the dressing: whisk together all ingredients until smooth. Taste and adjust any ingredients as desired. 
    3/4 cup mayonnaise, 3/4 cup Greek yogurt, 3/4 cup salsa, 2-3 Tbsp. taco seasoning, 1-2 tsp. hot sauce, salt and pepper
    Side-by-side images showing ingredients for the dressing in a pink bowl on the left—including mayonnaise, Greek yogurt, salsa, taco seasoning, salt, and pepper—and the fully mixed creamy dressing on the right with a pink-handled spoon resting inside the bowl.
  • Cook pasta: Cook the pasta according to package directions. Drain and rinse under cold water. Add to a very large serving bowl.
    16 oz. small pasta shape
    Side-by-side images showing pasta being boiled in a white pot on the left, and fully cooked shell pasta drained and placed in a large wooden bowl on the right, surrounded by small bowls of taco pasta salad ingredients.
  • Add all ingredients: to the cooked pasta, add the corn, beans, tomatoes, cheese, red onion, bell pepper, jalapeno (if using), salt, and pepper. 
    1, 15 oz. can yellow corn, 1, 15 oz. can black beans, 10 oz. cherry tomatoes, 1 1/2 - 2 cups cheddar cheese, 1 cup red onion, 1 orange bell pepper, 1 diced jalapeno, salt and pepper
    Side-by-side overhead images showing the layering of salad ingredients in a wooden bowl. Left image includes pasta, corn, black beans, and halved cherry tomatoes. Right image adds shredded cheese, diced red onion, orange bell pepper, and jalapeño to complete the colorful mix.
  • Pour dressing on: add the dressing (I like to reserve a little to add to the salad right before serving to revive it just a bit). Toss until everything is combined and coated. Taste and adjust any seasoning as desired. 
    Side-by-side images showing creamy taco dressing being poured over the pasta salad ingredients in a large wooden bowl. The second image shows the dressing sitting on top before mixing, with wooden serving utensils placed inside.
  • Chill: chill for at least 1 hour. (if you can wait, hehe!)
    Overhead view of fully mixed creamy taco pasta salad in a large wooden bowl. Shell pasta, cherry tomatoes, corn, black beans, shredded cheese, and diced veggies are coated in the creamy taco dressing.
  • Garnish: prior to serving, add the avocado, diced green onions, and anything else you’d like, along with any leftover dressing. 
    For serving: diced avocado, Fritos, Nacho Cheese Doritos, diced green onions, limes, cilantro
    Finished taco pasta salad served in a wooden bowl, garnished with avocado slices, lime wedges, chopped green onions, and fresh cilantro. Wooden utensils rest in the bowl and ingredients like chips and salt are scattered around the pink tiled background.
  • Serve: serve with chips of choice for crunch, and enjoy! 

Video

Notes

  • Storage: Store in the fridge for up to 3-5 days in an airtight container.
  • Make ahead: If making in advance, I like to save some of the dressing on the side. Prior to serving, toss in the dressing to revive the salad a bit!

Nutrition

Serving: 1serving (1/8 of recipe) | Calories: 484kcal | Carbohydrates: 52g | Protein: 16g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 762mg | Potassium: 380mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1350IU | Vitamin C: 33mg | Calcium: 201mg | Iron: 2mg