Taco Pasta Salad

Cari Aiken


I came up with this recipe because I love pasta salads in the summer, and I love Southwestern flavors. So I decided to put the two together and it was an instant hit with my family! This recipe is very easy to customize to your own tastes and diet restrictions. You can use gluten-free pasta, Vegan mayo, Vegan sour cream, and Vegan cheese, or you can adjust the heat and spice levels to your personal liking. Serve topped with shredded cheese, sliced jalapenos, avocado, shredded lettuce, crushed tortilla chips, etc. I hope you enjoy!

☆☆☆☆☆ 0 votes
30 Min
No-Cook or Other


1 box
pasta of choice
1 pkg
frozen black bean, corn, onion, pepper mix; thawed
1 can(s)
black olives (pitted); halved
1 pkg
grape tomatoes; halved
1/2 c
1/2 c
sour cream
1/3 c
1/2 pkg
taco seasoning or to taste
2 Tbsp
chopped cilantro


1Boil pasta in salted water to al dente (you don’t want mushy pasta salad). Drain and rinse under cold water.
2In a large bowl, add pasta, black bean and corn mix, black olives, and tomatoes; toss.
3In a small bowl, mix together the mayonnaise, sour cream, salsa, taco seasoning, and cilantro. Pour over pasta and stir to combine. (I suggest adding the sauce mix to the pasta a little at a time and stirring it together so that you get it just as creamy as you like. You can always add more if it needs it).
4May be served immediately or after chilling in the refrigerator for a couple of hours.

About Taco Pasta Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy