If you’re looking for a delicious, easy meal that’s also low maintenance and budget-friendly, then this Taco Pasta Salad recipe is the perfect dish for you! This light and healthy pasta salad has all the perks of a protein-packed taco: it’s filling, hearty and bursting with flavor. Most importantly, it only takes about 10 minutes to prepare so don’t worry about your time constraints.
You’ll just need some simple ingredients like cilantro-lime dressing, black beans, corn kernels and cheese. Then watch as your meal is whipped together in less than 15 minutes with minimal effort.
The key to a great pasta salad is the dressing. You can choose any sauce you want, but a simple cilantro-lime dressing with diced avocados and jalapeños will give you a little kick without being too spicy. If you want even more flavor, add some diced tomatoes and maybe some leftover steak.
A great taco pasta salad is also about balance, so keep the portions modest by using just one can of black beans instead of two. Using the same amount of corn kernels that you would use to make a traditional taco salad will give this salad a nice balance of textures and flavors.
The last thing you’ll want to keep in mind is the protein level. This recipe calls for a little less than 10 ounces of cooked black beans which is perfect for 2 major reasons:
1. It gives you plenty of leftovers.
2. It makes it easier to measure out the rest of the ingredients.
A pasta salad should consist of about a third protein, a third veggies, and a third cheese or sauce. In this example, you’ll need 6 to 7 ounces of cooked chicken breast and 6 ounces of shredded Mexican cheese (about 1 cup). If you’re not a fan of chicken or Mexican cheese you can use regular cheddar cheese and swap the beans for chickpeas.
Now that you know how to make taco pasta salad, try it out for yourself and experiment with different ingredients! You can always prepare an extra serving on the side if you want your friends to be able to customize their meals as well.
