Ingredients

For the Salad:

12 oz rotini pasta (or bowtie pasta)

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh, canned, or thawed frozen)

1 cup black beans, drained and rinsed

1 cup red bell pepper, diced

1/2 cup green bell pepper, diced

1/2 cup red onion, finely diced

1 cup cheddar cheese, cubed or shredded

1/2 cup pepper jack cheese, cubed or shredded

1/2 cup cilantro, chopped

1 small jalapeño, finely diced (optional)

1 avocado, diced (optional, add just before serving)

For the Dressing:

3/4 cup mayonnaise

1/2 cup sour cream

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 tablespoon taco seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

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Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down completely.

Prepare the Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, olive oil, apple cider vinegar, taco seasoning, garlic powder, onion powder, cumin, chili powder, salt, and black pepper until smooth and creamy.

Assemble the Salad

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, corn, black beans, red bell pepper, green bell pepper, red onion, cheddar cheese, pepper jack cheese, cilantro, and jalapeño if using.

Toss Everything Together

Pour the dressing over the salad and toss until everything is evenly coated.

Chill

Cover and refrigerate for at least 30 minutes before serving so the flavors can blend together.

Serve

Give it a quick stir before serving. If using avocado, fold it in right before serving for the freshest texture.

Notes

Cooking Tips

Salt the pasta water well so the pasta has flavor from the start.
Rinse the pasta after cooking to keep it cool and prevent sticking in the salad.
Chill before serving for the best flavor and texture.
Dice ingredients evenly so every bite has a little bit of everything.
Add avocado last minute so it stays fresh and doesn’t brown.
Reserve a little dressing if making ahead, then stir it in before serving to freshen it up.
Use freshly squeezed lime juice for the brightest flavor.
Taste before serving and add extra lime juice, salt, or taco seasoning if needed.

Variations

1. Add Grilled Chicken

Turn it into a complete meal by mixing in chopped grilled chicken breast.

2. Make It Spicier

Add extra jalapeño, a pinch of cayenne pepper, or diced chipotle peppers in adobo.

3. Use a Different Cheese

Try cotija, Monterey Jack, Colby Jack, or queso fresco.

4. Add Crunch

Mix in crushed tortilla chips or top with strips right before serving.

5. Make It Lighter

Swap Greek yogurt for the sour cream and use light mayo.

6. Add More Veggies

Toss in diced cucumber, green onions, shredded lettuce, or chopped spinach.

7. Southwest Ranch Style

Replace taco seasoning with ranch seasoning for a creamy southwest twist.

8. Make It Vegetarian Protein-Packed

Add extra black beans or pinto beans for more protein and texture.

9. Use a Vinaigrette

Skip the creamy dressing and use a lime-cilantro vinaigrette instead.

10. Fiesta Taco Pasta Salad

Add seasoned ground beef or turkey for a heartier taco-inspired version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Stir before serving, as the dressing may thicken while chilled.
If using avocado, it’s best to add it fresh each time.
Not recommended for freezing.

Author: Emma
Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 4g
Sodium: 480mg
Fat: 24g
Carbohydrates: 33g
Fiber: 5g
Protein: 12g