Easy Taco Pasta Salad
This Easy Taco Pasta Salad is the perfect summer side dish recipe.
- 10 oz Rotini
- 1 cup Mayonnaise
- ½ cup Sour cream
- 1 tablespoon Taco seasoning
- ½ tablespoon Ranch seasoning (dry)
- ½ cup Green onions (diced)
- 1 cup Red bell pepper (diced)
- 1 can Corn (15.25 oz and drained)
- 1 ½ cups Mexican blend cheese (shredded)
Cook pasta according to directions. Drain and rinse with cold water then set aside.
In a large mixing bowl add mayo and sour cream. Add taco and ranch seasoning and mix until well combined. Add pasta to this and toss until all pasta is coated.
Add green onions, bell pepper, corn, and cheese. Toss again to mix and then allow to chill in the fridge for 1-2 hours before serving.
- Tip: Use a pasta that is shapely! Rotini, penne, farfalle are great choices! You want the dressings and flavors to get into the pasta for the best taste!
When serving you want your pasta to be cooled. I drain mine and leave it in the colander then run cold water over the pasta to cool quickly.
Typically you do not want to rinse your pasta, or the sauce will not be absorbed in it. The only time it is acceptable to rinse pasta is when you are using it for a cold dish, such as pasta salad. Once cooked you can add it to the rest of your salad.
Can I make this Pasta Salad ahead of time?
Normally yes, you can make almost any pasta salad ahead of time. With this one, you still can get most of it done in advance. Go ahead and cook your pasta. Mix that up with the other ingredients and the mayo/sour cream. Store in the refrigerator. It should last roughly 2-4 days in the refrigerator.
Calories: 348kcalCarbohydrates: 23gProtein: 8gFat: 24gSaturated Fat: 6gCholesterol: 31mgSodium: 347mgPotassium: 143mgFiber: 1gSugar: 2gVitamin A: 735IUVitamin C: 20.2mgCalcium: 136mgIron: 0.7mg