Taco Pasta Salad Bowl Bliss

Name: Taco Pasta Salad Bowl Bliss
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz. pasta (elbow or rotini); 1 can black beans, rinsed and drained; 1 cup cherry tomatoes, halved; 1 cup corn (frozen or canned); 1 bell pepper, diced; 1 avocado, diced; 1/2 cup fresh cilantro, chopped; 1/4 cup red onion, finely chopped; 1 packet taco seasoning; 1/4 cup olive oil; Juice of 2 limes; Salt and pepper to taste

Highlighted under: Comfort Bowl Recipes

I absolutely love putting together this Taco Pasta Salad Bowl Bliss for a quick and flavorful meal. Whenever I'm in the mood for something fresh yet filling, I reach for this recipe. The combination of pasta, veggies, and zesty taco seasoning creates a delightful experience. Adding in protein and beans ensures it's satisfying enough for any appetite. It's perfect for those busy weekdays or even casual gatherings with friends. Trust me, once you try it, you’ll find yourself whipping it up all the time!

Created by

Emily

Last updated on 2026-02-02T17:33:10.672Z

When I first created this Taco Pasta Salad Bowl Bliss, it was right in the midst of summer, and I needed a refreshing dish that could be served cold. The bright flavors of cilantro, lime, and spices mixed with the heartiness of pasta turned out to be a winning combination. I remember the first bite; it was an explosion of flavor that instantly transported me to a sunny patio!

Over time, I've learned a couple of tricks to make this salad even better. For instance, to really enhance the flavors, I let the salad sit for at least 30 minutes before serving. That allows the ingredients to mingle and soak up the zesty dressing. Plus, feel free to customize it—you can add any vegetables you like or adjust the level of spice to suit your taste!

        Why You Will Love This Recipe
        Fresh and vibrant flavors in every bite
Customizable with your favorite vegetables and proteins
Quick to prepare, making it perfect for busy days

      

Understanding the Ingredients

The foundation of this Taco Pasta Salad is the combination of pasta and fresh vegetables, which together create a satisfying texture. I recommend using a sturdy pasta like rotini or elbow macaroni that holds up well against the dressing and the hearty ingredients. You'll want to ensure the pasta is cooked al dente to prevent it from becoming mushy once combined with the other ingredients and the tangy dressing.

Each vegetable in the salad serves a specific purpose. For instance, bell peppers add crunch and a sweet flavor that contrasts nicely with the savory taco seasoning. Avocado not only lends creaminess but also provides healthy fats that make this salad even more filling, while cherry tomatoes introduce a burst of juiciness. Feel free to swap out veggies based on what you have; zucchini or black olives can work wonderfully!

Mastering the Dressing

The dressing brings everything together in this Taco Pasta Salad, and it's incredibly easy to make. Whisking together olive oil, lime juice, and taco seasoning creates a bright and zesty coating that's both flavorful and refreshing. The acid from the lime juice also helps to enhance the overall taste of the salad, balancing the richness of the avocado.

If you're out of taco seasoning, you can easily create your own using spices like cumin, chili powder, garlic powder, and paprika. This way, you can adjust the spice levels to suit your preference. Make sure to taste the dressing before pouring it over the salad, as you may want to adjust the lime juice or add a pinch of sugar for balance.

Ingredients

Taco Pasta Salad Ingredients

8 oz. pasta (elbow or rotini)
1 can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup corn (frozen or canned)
1 bell pepper, diced
1 avocado, diced
1/2 cup fresh cilantro, chopped
1/4 cup red onion, finely chopped
1 packet taco seasoning
1/4 cup olive oil
Juice of 2 limes
Salt and pepper to taste

Instructions

Cook the Pasta

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

Prepare the Dressing

In a small bowl, whisk together the olive oil, lime juice, taco seasoning, salt, and pepper until well combined.

Combine Ingredients

In a large bowl, combine the cooled pasta, black beans, cherry tomatoes, corn, bell pepper, avocado, cilantro, and red onion. Pour the dressing over the salad and toss gently until everything is well coated.

Chill and Serve

For best results, let the salad chill in the refrigerator for at least 30 minutes before serving. Enjoy your Taco Pasta Salad Bowl Bliss!

Pro Tips

Feel free to add other proteins like grilled chicken or beef for extra heartiness. You can also add jalapeños if you like it spicy!

Storage and Make-Ahead Tips

This Taco Pasta Salad can be made ahead of time, making it ideal for meal prep or gatherings. Store it in an airtight container in the refrigerator, and it will stay fresh for up to three days. However, if you’re concerned about the avocado browning, you can add it just before serving to maintain its vibrant color and texture.

If you're preparing this salad for a party, consider keeping the dressing separate until it’s time to serve. This prevents the salad from getting soggy and ensures that the flavors remain vibrant. Just toss it gently right before serving, and you're good to go!

Serving Suggestions

Serve your Taco Pasta Salad Bowl Bliss in individual bowls for an appealing presentation. I love topping mine with additional fresh cilantro or even a dollop of sour cream or Greek yogurt for extra creaminess. It can be a stand-alone dish or a fantastic side dish alongside grilled chicken or shrimp.

For an extra kick, consider adding sliced jalapeños or a sprinkle of feta cheese for saltiness that contrasts with the sweet corn and tomatoes. You can also turn this salad into a burrito bowl by serving it over a bed of shredded lettuce or alongside warm tortillas for a fun twist!

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare it a day in advance. Just keep the dressing separate until you're ready to serve to keep the veggies crisp.

→ What can I substitute for pasta?

You can use quinoa, chickpeas, or cauliflower rice for a gluten-free option.

→ How long does this salad last in the fridge?

Typically, it can last about 2-3 days in the refrigerator, but it’s best eaten fresh.

→ Can I omit the beans?

Absolutely! You can replace them with additional veggies or your preferred protein.