EASY, ready in 20 minutes, and loaded with great Mexican-inspired ingredients including corn, black beans, tomatoes, cilantro, avocado, and more!! Perfect for picnics, parties, and potlucks!!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: Mexican
Keyword: homemade pasta salad, mexican pasta salad, taco pasta salad
Servings: 8
Calories: 477kcal
Author: Averie Sunshine
Ingredients
Salad
¾poundpastacooked according to package directions (small shells, rotini, bowtie, etc.)
one 15-ounce can black beansdrained and rinsed (I used no-salt added)
2cupsMexican shredded cheese blend
about 1 1/2 cups sliced cherry or grape tomatoes
1 ½cupscornfresh or frozen
½cupgreen onionssliced into thin rounds
½cupfresh cilantrofinely minced
1or 2 medium/large Hass avocadospeeled and diced small
Dressing
⅓cupolive oil
⅓cupSanta Cruz Organic Lime Juice®
¼ to ⅓cuphoney or agave
3tablespoonstaco seasoningI use reduced-salt, medium heat
1or 2 cloves garlicminced or finely pressed
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
Santa Cruz Organic® LemonadesAgua Frescas, and Carbonated Lemonades for serving
Instructions
Cook pasta according to package directions. Drain and transfer to a very large bowl.
Add the black beans, cheese (note – if you don’t want the cheese to melt, make sure the pasta has cooled before adding the cheese), tomatoes, corn, green onions, cilantro, and stir to combine.
Add the avocado and stir gently to combine.
To a medium bowl, add the olive oil, lime juice, honey, taco seasoning, garlic, salt, pepper, and whisk to combine.
Drizzle the vinaigrette over the pasta bowl, stir well to combine, taste, and check for seasoning balance. Add more salt, pepper, lime juice, honey, cilantro, etc. if desired.
Serve with Santa Cruz Organic beverages.
Notes
Pasta salad will keep airtight in the fridge for up to 4 days, noting the avocado will oxidize as time passes.