Lil' Luna · by Kristyn Merkley★ 5.0 (7)
Taco Pasta Salad Recipe
NUTRITION · PER SERVING15M COOK
CAL 38%·PRO 50%
CARBS 83G44% OF CAL
10G FIBER66G OTHER6G TOTAL SUGAR
FAT 38G45% OF CAL
9G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold pasta salad with black beans, corn, tomatoes, avocado, and Mexican seasonings. A vibrant, meatless main that's perfect for warm-weather dining.
mainmexicansaladbeansvegetarian
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 box pasta shells
- 1 can black beans (drained and rinsed)
- 10 oz corn (frozen)
- 1 can diced tomatoes
- 8 oz shredded Mexican blend cheese
- 1/2 cup salsa
- 1/2 cup olive oil
- 3-4 tbsp lime juice
- 1 tbsp cumin
- 1-2 tsp chili powder
- 2 tsp minced garlic
- 1/2 cup cilantro (fresh and chopped)
- 1 avocado (diced)
- garlic salt and pepper to taste
At a glance
PER SERVING · TIME 15M
CAL 38%·PRO 50%
CARBS 83G44% OF CAL
10G FIBER66G OTHER6G TOTAL SUGAR
FAT 38G45% OF CAL
9G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 681mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 650mg
- Calcium
- 315mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 681MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.