Ingredients
Scale
- 6 oz. rotini pasta or bow-tie pasta (gluten-free, as needed)
- 1 (15 oz.) can black beans, drained and rinsed
- 1 1/2 cups baby tomatoes, halved
- 1 cup sweet corn (cooked and cooled)
- 1 cup roasted bell peppers, diced
- 1 avocado, diced
- 1–2 green onions, sliced
- 1/4–1/3 cup fresh cilantro, minced
- 1/3 cup fresh lime juice (from 2–3 limes)
- 3 Tbsp olive oil
- 3 Tbsp rice vinegar or cider vinegar
- 3/4 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Cook pasta according to package directions. Drain and let cool slightly in a large bowl.
- While the pasta is cooking, mix up the vinaigrette and prepare your veggies.
- To make the dressing, combine lime juice, olive oil, vinegar, chili powder, cumin, salt, and pepper in a jar or small bowl. Whisk to combine.
- When pasta is cool and the veggies are prepared, add black beans, tomatoes, corn, bell pepper, avocado, green onion, and cilantro to the pasta.
- Drizzle dressing over the salad and gently toss to combine. Chill until ready to serve.
Notes
- Taco pasta salad will keep 2-3 days in the refrigerator.
- Use gluten-free pasta if needed.
- Adjust chili powder and cumin to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (except pasta)
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg