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Mexican Taco Pasta Salad

April 18, 2014 by Mary Ellen 5 Comments

Mexican Taco Pasta Salad is made with macaroni, black beans, corn, veggies and a spicy taco flavored dressing.
Mexican Taco Pasta Salad

Mexican Taco Pasta Salad

This is my new pasta salad for this summer! It is such a break from the normal pasta salads I usually make. I started out with an idea and ended up with a wonderful creation. I don’t know about you but I love when that happens. If is full of vegetables, pasta and seasoned like a taco would be.

Everyone who tried this loved it and even the kids ate it much to my surprise. Adjust the seasonings to your tastes. Because the kids were eating this we served the jalapenos on the side and they were just sprinkled in by those that wanted additional heat. You can use mild to hot chunky salsa, I used a medium. I added the cilantro right before serving and it really brightened up the salad.

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Mexican Taco Pasta Salad
Author: Mary Ellen
Prep time:  30 mins
Cook time:  10 mins
Total time:  40 mins
Serves: Serves 12
 
Mexican Taco Pasta Salad is made with macaroni, black beans, corn, veggies and a spicy taco flavored dressing.
Ingredients
  • 1 lb. pasta - I used large elbow macaroni
  • 4 - 5 sweet mini peppers
  • 1 cup onion - diced
  • 1 can black beans - rinsed well
  • 2 cups frozen corn
  • 1 1/2 cups chunky salsa
  • large handful cilantro - chopped
  • 1 1/2 cups cheddar cheese - shredded
  • 1 tablespoon jalapeno - chopped - optional
  • Dressing
  • 1 cup sour cream
  • 1/2 - 3/4 cup mayonnaise
  • 3 - 4 tablespoons taco seasoning - I use Penzey's
  • 2 - 3 garlic cloves - minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
  1. Bring a large pot of water to a boil. Add pasta and cook until ala dente. Rinse with cold water to stop cooking. Drain well.
  2. Add the pasta to a large bowl with the black beans, frozen corn, peppers, onions, jalapeno and salsa. Stir to combine all.
  3. Mix the dressing ingredients up in a small bowl. Pour over the pasta mixture. Stir to combine. Refrigerate overnight. Add the cheese and cilantro before serving.
3.4.3177

Mary Ellen

Filed Under: Mexican, Pasta, Picnic Foods, Salads

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Comments

  1. Jamie @ Coffee With Us 3 says

    April 19, 2014 at 11:21 pm

    I’m pinning and featuring this recipe in my Cinco de Mayo roundup. Thanks for sharing at Saturday Dishes!

    Reply
    • Mary Ellen says

      April 21, 2014 at 7:29 pm

      Thanks Jamie, I appreciate it.

      Reply
  2. Erlene says

    April 22, 2014 at 1:24 pm

    Well this sounds like a tasty twist on the normal pasta salad. Pinned. Would love if you shared it on The Yuck Stops Here! recipe link that is now live.

    Reply
    • Mary Ellen says

      April 23, 2014 at 8:51 am

      On my way now, thanks for the invite!

      Reply
  3. Pam says

    January 6, 2015 at 10:08 am

    I make something similar, but it’s a potato salad, not pasta salad. I also throw in some sliced black olives. Will have to try yours, next time. :)

    Reply

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