Mexican taco pasta salad

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I like cold pasta salad. One of my favorites is one that tastes like Mexican tacos. I usually mix in whatever I have in my fridge. It’s a potluck favorite.

INGREDIENTS

1 lb. pasta (such as elbow macaroni)
4 – 5 sweet mini peppers – diced
1 cup onion – diced
1 can black beans – rinsed well
2 cups corn (fresh, frozen, or canned)
1½ cups chunky salsa
large handful cilantro – chopped
1½ cups cheddar cheese – shredded
1 tablespoon jalapeno – chopped


Dressing

1 cup sour cream
½ cup mayonnaise
3 – 4 tablespoons cumin
2 – 3 garlic cloves – minced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper

INSTRUCTIONS

I like cold pasta salad. One of my favorites is one that tastes like Mexican tacos. I usually mix in whatever I have in my fridge. It’s a potluck favorite.

INGREDIENTS

1 lb. pasta (such as elbow macaroni)
4 – 5 sweet mini peppers – diced
1 cup onion – diced
1 can black beans – rinsed well
2 cups corn (fresh, frozen, or canned)
1½ cups chunky salsa
large handful cilantro – chopped
1½ cups cheddar cheese – shredded
1 tablespoon jalapeno – chopped


Dressing

1 cup sour cream
½ cup mayonnaise
3 – 4 tablespoons cumin
2 – 3 garlic cloves – minced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper

INSTRUCTIONS

  1. Bring a large pot of water to a boil. Add pasta and cook until ala dente. Rinse with cold water to stop cooking. Drain well.
  2. Add the pasta to a large bowl with the black beans, corn, peppers, onions, jalapeno and salsa. Stir to combine all.
  3. Mix the dressing ingredients up in a small bowl. Pour over the pasta mixture. Stir to combine. Refrigerate overnight. Add the cheese and cilantro before serving.


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