Description
A comforting and quick Taco Pasta Salad combining rotini pasta with creamy dressing and taco flavors, perfect for potlucks and quick lunches.
Ingredients
Scale
- 10 oz rotini or short pasta
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon taco seasoning
- 1/2 tablespoon dry ranch seasoning
- 1/2 cup green onions, diced
- 1 cup red bell pepper, diced
- 1 can corn (15.25 oz), drained
- 1 1/2 cups Mexican blend cheese, shredded
- 1 cup cooked lean protein (grilled chicken, turkey breast, or black beans, optional)
- 1/2 cup chopped cilantro (optional)
- 1/4 cup pickled jalapeños or fresh jalapeño (optional)
- 1 avocado, diced (optional)
- Low-sodium tortilla strips or crushed baked tortilla chips (optional)
Instructions
- Cook the pasta (and cool it down): Bring a large pot of water to a boil, add the rotini and cook until al dente. Drain, rinse under cold water, and shake off excess water.
- Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, taco seasoning, and ranch seasoning until smooth.
- Combine pasta and dressing: Fold the pasta into the dressing gently to coat evenly.
- Add the vegetables, cheese, and protein: Fold in green onions, red bell pepper, corn, cheese, and optional protein gently.
- Chill and finish before serving: Cover and chill in the fridge for 1-2 hours. Add delicate ingredients just before serving.
Notes
For a lighter version, substitute half of the mayo with Greek yogurt. The salad keeps well for up to 3 days in the fridge without avocado and chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Taco Pasta Salad, quick meals, potluck recipes, pasta salad