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Front view of pasta salad in a wooden bowl by a striped napkin.

Taco Pasta Salad

  • Total Time: 20 mins
  • Yield: 10-12 servings


For the sauce:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons taco seasoning
  • 2 tablespoons lime juice
  • 1 (10 ounce can) RO*TEL, NOT drained

For the pasta:

  • 8 ounces elbow pasta, cooked according to package directions, drained and rinsed in cold water
  • 1/2 cup sliced green onions (about 3 green onions, white and green parts)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup seeded and diced Roma tomatoes
  • 1 (11 ounce) can Mexi corn, drained
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/4 cup loosely packed fresh chopped cilantro


  1. In a medium bowl, prepare the sauce by whisking together mayonnaise, sour cream, taco seasoning and lime juice. Add RO*TEL and stir until well combined.
  2. In a large bowl, add remaining ingredients and stir well to combine. Add sauce and stir well to coat evenly.
  3. Serve immediately or cover and refrigerate before serving.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Pasta
  • Method: Boil
  • Cuisine: Mexican

Keywords: taco pasta salad