Taco Pasta Salad Love (Print)
Fresh, zesty pasta salad bursts with black beans, corn, tomatoes, cheese, and taco-style dressing.
# Ingredients:
→ Salad Base
01 -
225 grams dried pasta
02 -
150 grams cherry tomatoes, halved
03 -
170 grams canned black beans, rinsed and drained
04 -
165 grams corn, canned or thawed if frozen
→ Additional Ingredients
05 -
100 grams shredded cheese
06 -
80 grams red onion, diced
07 -
15 grams fresh cilantro, chopped
08 -
120 millilitres taco dressing
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
02 -
Drain the pasta thoroughly and rinse under cold running water to stop the cooking process and chill.
03 -
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, black beans, corn, shredded cheese, diced red onion, and chopped cilantro.
04 -
Pour taco dressing over the salad and mix until all components are evenly coated.
05 -
Cover and refrigerate for at least 30 minutes to allow flavours to meld.
# Additional Notes:
01 -
Personalize the salad by adding your preferred taco toppings such as sliced avocado or crushed tortilla chips.
02 -
For a gluten-free option, substitute with gluten-free pasta.
03 -
Adjust the quantity of dressing to suit your taste preference.