Description
A vibrant Taco Pasta Salad with creamy dressing, crisp vegetables, and bold taco seasoning that’s perfect for gatherings or as a delightful side.
Ingredients
Scale
- 10 oz rotini 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 (15.25 oz) corn, drained
- 1 1/2 cups Mexican blend cheese, shredded
- Salt and pepper to taste
- Ice or cold water for cooling pasta
Instructions
- Bring a large pot of water to a rolling boil and salt it generously.
- Cook the rotini until al dente according to the package directions.
- Drain the pasta and immediately rinse under cold running water until completely cool.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, taco seasoning, and dry ranch seasoning until silky and fully combined.
- Add the cooled, well-drained pasta to the dressing and toss gently to coat.
- Fold in the diced green onions, red bell pepper, drained corn, and shredded Mexican blend cheese.
- Season with salt and pepper to taste, cover, and refrigerate for at least 1–2 hours.
- Before serving, give the salad a final gentle stir and adjust seasoning.
Notes
For added flavor, consider including optional add-ons such as fresh cilantro, diced avocado, or black beans. Mix delicate ingredients right before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: taco salad, pasta salad, summer, quick, easy