Taco Pasta Salad with Cilantro
Highlighted under: Comfort Cravings Kitchen
I love making this Taco Pasta Salad with Cilantro whenever I want a quick, delicious meal that feels a bit festive! The combination of pasta, fresh veggies, and taco seasoning makes every bite a flavor explosion. Plus, it's easy to customize based on what I have on hand. Whether it's for a potluck or a family dinner, this recipe always garners compliments and keeps everyone coming back for seconds. The best part? It comes together in just a matter of minutes!
When I first tried this Taco Pasta Salad, I was blown away by how quickly it came together without sacrificing flavor. The secret lies in the taco seasoning – it’s a game changer! Having a blend of spices on hand means that I can whip up a tasty dressing that pulls everything together in a matter of minutes.
Experimenting with different toppings has led me to discover that toppings like avocado and jalapeños take it to new heights. I recommend using fresh cilantro to elevate the dish further; it adds a bright note that perfectly balances the richness of the pasta and the punch of the spices!
Why You'll Love This Recipe
- A delightful fusion of familiar taco flavors and hearty pasta
- Convenient and quick preparation, perfect for busy weeknights
- Versatile customization options to cater to every taste
Ingredient Insights
Each ingredient in this Taco Pasta Salad plays a vital role in balancing flavors and textures. The rotini pasta serves as the hearty base, providing that satisfying chew. I love using whole grain rotini for added fiber, but regular rotini works just as well. The cherry tomatoes add a burst of sweetness and juiciness, while black beans contribute protein and creaminess. Don't skip the cilantro—its fresh herbaceous notes elevate the dish and provide a refreshing contrast to the spices.
Using both canned and fresh produce can save time without sacrificing flavor. If you're in a hurry, canned corn and black beans are excellent shortcuts, but I always recommend rinsing them under cold water to remove excess sodium. When it comes to bell peppers, any color will add vibrancy, but I find that red or yellow varieties are sweeter and pair better with the taco seasoning.
Customizing Your Salad
This recipe is wonderfully adaptable. You can easily switch out the black beans for kidney beans or chickpeas for a different flavor profile. If you're looking for a vegetarian-friendly option, consider adding diced avocado for creaminess in place of beans. Personalize the spice by adding diced jalapeños or a sprinkle of crushed red pepper flakes if you like it hot! A splash of cheese, such as crumbled feta or shredded cheddar, could also enhance the overall taste.
If you're prepping for a meal in advance, you can make the pasta salad up to a day ahead. Make sure to keep the dressing separate until just before serving to prevent the pasta from getting mushy. Adding fresh ingredients like tomatoes and cilantro just before serving preserves their texture and flavor. Fantasizing about other variations? How about a southwest twist by incorporating grilled corn and diced avocado for a smoky flavor?
Ingredients
Ingredients for Taco Pasta Salad
Salad Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup corn, canned or frozen
- 1 cup black beans, rinsed and drained
- 1 bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon taco seasoning
- Salt and pepper to taste
Instructions
Instructions
How to Make Taco Pasta Salad
Cook the Pasta
In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the Dressing
In a small bowl, whisk together olive oil, lime juice, taco seasoning, salt, and pepper. Adjust seasoning to taste.
Combine Ingredients
In a large mixing bowl, add the cooled pasta, cherry tomatoes, corn, black beans, bell pepper, red onion, and cilantro.
Dress the Salad
Pour the dressing over the salad ingredients and toss well to combine. Make sure everything is evenly coated.
Serve
Taste and adjust seasoning if necessary. Serve immediately, or chill in the fridge for 30 minutes for enhanced flavor.
Enjoy your meal!
Pro Tips
- For added protein, consider adding grilled chicken or shrimp to the salad. You can also substitute quinoa for pasta to make it gluten-free.
Serving Suggestions
This Taco Pasta Salad is versatile enough to serve as a side dish for a barbecue or a light main course for lunch. Pair it with tortilla chips for added crunch or serve it alongside grilled chicken or shrimp for a heartier meal. It's also a fantastic dish to prepare for gatherings, as it looks colorful and inviting on a buffet table.
Consider making themed servings by adding a dollop of sour cream or guacamole on top when serving. A sprinkle of lime zest just before serving can brighten the flavors even more, ensured to impress your guests!
Make-Ahead & Storage Tips
For optimal freshness, if you intend to make this salad in advance, store each component separately. Keep your salad in an airtight container in the refrigerator for up to three days; however, I recommend consuming it within 48 hours to maintain the pristine texture of the ingredients.
If you've left the dressing off until the last moment, it can be stored in a separate container for up to one week, making it super convenient for meal prep. If you have leftovers, you may wish to add a splash of olive oil or lime juice when serving the next day to revitalize the flavors.
Questions About Recipes
→ Can I make this salad ahead of time?
Absolutely! It actually tastes better after a few hours in the fridge as the flavors meld.
→ What can I use instead of taco seasoning?
You can mix your own using cumin, paprika, chili powder, and garlic powder for a fresh taste.
→ Is it possible to make this dish vegetarian?
Yes, this recipe is already vegetarian, but you can make it vegan by omitting any dairy-based toppings.
→ How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Taco Pasta Salad with Cilantro
I love making this Taco Pasta Salad with Cilantro whenever I want a quick, delicious meal that feels a bit festive! The combination of pasta, fresh veggies, and taco seasoning makes every bite a flavor explosion. Plus, it's easy to customize based on what I have on hand. Whether it's for a potluck or a family dinner, this recipe always garners compliments and keeps everyone coming back for seconds. The best part? It comes together in just a matter of minutes!
What You'll Need
Salad Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup corn, canned or frozen
- 1 cup black beans, rinsed and drained
- 1 bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon taco seasoning
- Salt and pepper to taste
How-To Steps
In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
In a small bowl, whisk together olive oil, lime juice, taco seasoning, salt, and pepper. Adjust seasoning to taste.
In a large mixing bowl, add the cooled pasta, cherry tomatoes, corn, black beans, bell pepper, red onion, and cilantro.
Pour the dressing over the salad ingredients and toss well to combine. Make sure everything is evenly coated.
Taste and adjust seasoning if necessary. Serve immediately, or chill in the fridge for 30 minutes for enhanced flavor.
Extra Tips
- For added protein, consider adding grilled chicken or shrimp to the salad. You can also substitute quinoa for pasta to make it gluten-free.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 220mg
- Total Carbohydrates: 51g
- Dietary Fiber: 8g
- Sugars: 4g
- Protein: 10g