Description
A vibrant fusion of taco flavors and pasta salad, combining tender pasta, crisp veggies, tangy cheese, and a spicy-sweet dressing. Perfect as a one-bowl meal for any occasion, this dish offers bold Latin flair with a twist.
Ingredients
8 ounces dry penne or rotini pasta, uncooked (or zucchini noodles for a low-carb option)
1 cup cherry tomatoes, halved
1 cup black beans, rinsed and drained (substitute with pinto beans for more creaminess)
1 cup yellow or sweet corn kernels (fresh, frozen, or canned and drained)
1 cup bell peppers, diced (use red, yellow, or orange for color)
1 cup shredded Monterey Jack or cheddar cheese (or vegan cheese alternative)
1/2 cup red onion, finely chopped
1 jalapeño, sliced (optional, use for extra heat)
1 cup cooked grilled chicken (optional, use for added protein)
2 avocados, diced (optional)
1/4 cup cilantro, chopped (optional)
1 cup lime juice (about 4-5 limes)
1/3 cup olive oil
1/4 cup mayonnaise
2 tablespoons lime zest
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt to taste
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, drain, and set aside to cool.
In a large mixing bowl, add the cooked and cooled pasta, cherry tomatoes, black beans, corn, bell peppers, red onion, jalapeño, and grilled chicken (if using). Gently toss to combine.
In a separate small bowl, whisk together lime juice, olive oil, mayonnaise, lime zest, chili powder, cumin, smoked paprika, garlic powder, and a pinch of salt to create a zesty dressing. Taste and adjust seasoning as needed.
Pour the dressing over the pasta mixture and toss well to evenly coat the ingredients.
Fold in the shredded cheese and any optional add-ons like avocados and cilantro.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving. Serve chilled or at room temperature.
Notes
For a vegan version, use vegan cheese and skip the optional chicken. Make-ahead tip: Prepare the salad the day before and refrigerate overnight for deeper flavor. Swap out vegetables and proteins based on what’s fresh or available.