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Taco Pasta Salad
Taco Pasta Salad
Prep Time
25 mins
Total Time
25 mins
 
You can add different vegetables according to your preferences. The tortilla chips will get soft in the salad as it sits. If you prefer, you can serve them on the side and people can sprinkle them on their salads.
Servings: 10 -12 servings
Author: Mary Gillespie
Ingredients
  • 4 cups / 1 liter uncooked rotini or penne pasta
  • 1 red bell pepper cut into 1-inch / 2.5 cm squares
  • 1 green bell pepper cut into 1-inch / 2.5 cm squares
  • 1-1/2 cups / 375 ml corn
  • 1 cup / 250 ml cherry tomatoes
Black Beans:
  • 1 tablespoon / 15 ml olive oil
  • 1 medium onion finely diced (about 1 cup / 250 ml)
  • 3-4 cloves garlic minced
  • 1 teaspoon / 5 ml salt
  • 1 tablespoon / 15 ml cumin
  • 1 tablespooon / 15 ml chili powder
  • 2 cups / 500 ml cooked black beans
  • 1/3 cup / 80 ml water
  • 2 teaspoons / 10 ml oregano
Dressing:
  • 1 avocado peeled and cut in chunks
  • 2 tablespoons / 30 ml lime juice
  • 1/4 teaspoon / 1.25 ml salt
  • 1/4 teaspoon / 1.25 ml pepper
  • 1/2 cup / 125 ml salsa
  • 1/4 cup / 60 ml sour cream
  • 2 tablespoons / 30 ml olive oil
To finish:
  • 1 cup / 250 ml grated Monterey Jack or Cheddar cheese
  • 2 cups / 500 ml crumbled tortilla chips
  • 1/2 head iceberg lettuce shredded (optional)
Instructions
  1. Bring a large pot of water to a boil, and cook pasta until it is tender but not too soft. This should take approximately 7-8 minutes. (Adding salt to the water will improve the taste of the pasta. One teaspoon / 5 ml should be enough.)
  2. Drain and rinse pasta with cold water. Place in a large mixing bowl with red and green peppers, corn and cherry tomatoes. Toss to mix.
Prepare beans:
  1. While pasta is cooking, heat a frying pan over medium heat. Add oil and stir to coat pan. Add onions and cook 2-3 minutes until onions are soft. Do not let onions brown. If they start to brown, turn down the heat. Add garlic and salt and cook for 1-2 minutes more.
  2. Add cumin and chili powder and stir to coat vegetables. Cook, stirring frequently to prevent spices from burning, for 1-2 minutes. Add beans and coat with spice mixture.
  3. Add water and simmer for 10 minutes or until the mixture has thickened. Stir frequently to prevent beans from sticking. Add oregano.
  4. Remove beans from heat. Let them cool slightly, then mix gently into the pasta.
Prepare dressing:
  1. Mash avocado with a fork. Add lime juice and salt.
  2. Stir in salsa, sour cream and oil until thoroughly combined.
  3. Pour over pasta and toss to coat.
  4. Gently stir in grated cheese and tortilla chips.
  5. Place shredded lettuce (if using) in serving bowls, and spoon pasta salad over.