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Fresh Cold Taco Pasta Salad Recipe with Creamy Avocado Lime Dressing

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A refreshing and easy-to-make cold taco pasta salad with a creamy avocado lime dressing, perfect for summer and casual gatherings.

Ingredients

Scale
  • 8 ounces (225g) rotini or other short pasta
  • 1 ripe avocado, peeled and pitted
  • Juice of 2 fresh limes
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1 small red bell pepper, diced
  • ½ cup red onion, finely chopped
  • 1 cup black beans, drained and rinsed
  • ¼ cup chopped fresh cilantro (optional)
  • ½ cup shredded sharp cheddar or Mexican blend cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • ¼ cup Greek yogurt or sour cream (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225g) rotini and cook according to package instructions, usually about 8-10 minutes until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside in a large mixing bowl.
  2. In a food processor or blender, combine 1 ripe avocado, juice of 2 limes, 2 tbsp olive oil, ¼ cup Greek yogurt (optional), 1 tsp cumin, 1 tsp chili powder, ½ tsp garlic powder, and salt and pepper to taste. Blend until completely smooth and creamy. If the dressing is too thick, add a tablespoon of water or olive oil to reach desired consistency.
  3. Halve 1 cup cherry tomatoes, dice 1 small red bell pepper, finely chop ½ cup red onion, and rinse and drain 1 cup black beans and corn kernels. Add all to the bowl with pasta.
  4. Pour the creamy avocado lime dressing over the pasta and veggies. Toss gently but thoroughly to coat everything evenly.
  5. Fold in ½ cup shredded cheddar or Mexican blend cheese and ¼ cup chopped fresh cilantro. Adjust seasoning with additional salt, pepper, or lime juice if needed.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to let flavors meld and chill the salad.
  7. Give the salad a final gentle toss and serve cold. Enjoy as a main dish or side.

Notes

Do not overcook pasta; rinse under cold water immediately after cooking to stop cooking and prevent clumping. Use ripe avocado for smooth dressing. Chill salad for at least 30 minutes for best flavor. For dairy-free, substitute Greek yogurt with coconut yogurt or omit. Use gluten-free pasta for gluten-free version. Add jalapeños or cayenne for heat. Salad tastes better after chilling overnight.

Nutrition

Keywords: taco pasta salad, avocado lime dressing, summer salad, cold pasta salad, easy pasta salad, healthy pasta salad, vegetarian pasta salad

Find it online: https://yumnode.com/fresh-cold-taco-pasta-salad-recipe-with-creamy-avocado-lime-dressing-easy-and-perfect-for-summer/