Taco Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant cold pasta salad with black beans, corn, peppers, and a creamy cilantro-lime dressing topped with cheese and tortilla strips. A colorful potluck staple with Mexican-inspired flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 16 ounces rotini pasta (or fusilli , One 16-ounce box )
- 7 ounces pitted black olives (One 7-ounce can, quarted)
- 15 ounces canned corn (One 15-ounce, can, drained and rinsed)
- 15 ounces black beans (One 15-ounce can, , drained and rinsed)
- 1 pint cherry or grape tomatoes (halved)
- 2 bell peppers (diced (red and green, or colors of your choice))
- 1/2 jalapeno pepper (seeded and diced small, or you can add a whole pepper for even more heat)
- 1/2 cup cilantro (packed, fresh, chopped (about 1 bunch))
- 1 cup mild salsa (divided)
- 1/2 cup mayonnaise
- 1/2 cup greek yogurt
- Juice of 1 lime
- 3 tablespoons taco seasoning
- 2 avocados (medium ripe , diced)
- 1 cup shredded mexican cheese blend (optional but recommended)
- 2 cups crushed corn tortilla chips (optional but recommended)
At a glance
PER SERVING · TIME 38M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 13m
- Sodium
- 789mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 433mg
- Calcium
- 49mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 789MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.