Mexican Taco Pasta Salad
Try this Mexican Taco Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1 cup sour cream
- 1/2 teaspoon pepper
- dressing
- 2 cups frozen corn
- 1 1/2 cups chunky salsa
- 1 lb. pasta - i used large elbow macaroni
- 4 - 5 sweet mini peppers
- 1 cup onion - diced
- 1 can black beans - rinsed well
- large handful cilantro - chopped
- 1 1/2 cups cheddar cheese - shredded
- 1 tablespoon jalapeno - chopped - optional
- 1/2 - 3/4 cup mayonnaise
- 3 - 4 tablespoons taco seasoning - i use penzey's
- 2 - 3 garlic cloves - minced
- Carbohydrate 8.87073863951384 g
- Cholesterol 5.60625000473925 mg
- Fat 6.11629983785216 g
- Fiber 1.00062004520628 g
- Protein 1.66091727400165 g
- Saturated Fat 1.76716757387241 g
- Serving Size 1 1 Serving (122g)
- Sodium 441.228827790337 mg
- Sugar 7.87011859430756 g
- Trans Fat 0.781783970549301 g
- Calories 91 calories
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.Add the pasta to a large bowl with the black beans, frozen corn, peppers, onions, jalapeno and salsa. Stir to combine all.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.
