Taco Pasta Salad
By Mateo's
-
Prep Time:
15m -
Cook Time:
15m -
Total Time:
30m
Taco Tuesday Just Got a Pasta Twist!
All the bold taco flavors you love! This vegetarian taco pasta salad brings together tender noodles, crisp veggies, and a creamy taco-seasoned dressing for a dish that’s equal parts fresh, zesty, and satisfying. Perfect for meal prep, BBQ’s, or whenever you’re craving something fun.
Ingredients
For the Salad
3 cups Dry Pasta
15 oz. can Black Beans, drained and rinsed
8 oz. Pepper Jack Cheese, shredded
1 cup Chopped Tomatoes
1/2 cup Chopped Red Bell Pepper
1 can Sliced Black Olives
1 cup Corn Kernels
1 Avocado, peeled and chopped
Taco Dressing
1/2 cup Mayonnaise
1/4 cup Mexican Crema
1/4 cup Mateo’s Mild Salsa
Juice of 1/2 Lime
1 packet of Mateo’s Southwest Ranch Taco Seasoning Mix
For Serving
1 cup Doritos, semi crushed
1 tbsp. Lightly Dried Cilantro
1/4 cup Cotija Cheese
S+P to taste
Instructions
-
Cook the pasta shape of choice according to package directions for al dente. Set aside to cool.
-
Meanwhile, mix all ingredients together for the taco dressing in a small bowl.
-
Add the remaining ingredients for the pasta salad to a large bowl. Once the pasta has cooled, add to the bowl and mix everything together with the taco dressing. Set in the refrigerator, covered, until you’re ready to serve.
-
When ready to serve, garnish with the crushed chips, cilantro, and cotija cheese. Taste and add salt + pepper if desired.
