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Fresh Fiesta Taco Pasta Salad Recipe Easy Creamy Avocado Ranch Twist

Fresh Fiesta Taco Pasta Salad - featured image
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A quick and easy pasta salad featuring tender rotini, crunchy veggies, and a creamy avocado ranch dressing with a zesty taco seasoning twist. Perfect for busy nights, potlucks, and gatherings.

Ingredients

Scale
  • 8 ounces rotini or spiral pasta
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup buttermilk or plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta and cook according to package instructions (8-10 minutes) until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to cool and stop cooking. Set aside to drain completely.
  2. While pasta cooks, rinse and drain 1 cup black beans. Halve 1 cup cherry tomatoes, dice 1 medium red bell pepper, finely chop 1/2 cup red onion, and roughly chop 1/4 cup fresh cilantro if using. Set aside.
  3. In a small bowl, combine 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt. Mix well.
  4. In a blender or food processor, add 1 ripe avocado, 1/2 cup buttermilk or plain Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried dill, 1/2 teaspoon ground cumin, and salt and pepper to taste. Blend until smooth and creamy. Adjust seasoning as needed.
  5. Transfer drained pasta to a large mixing bowl. Sprinkle taco seasoning over pasta and toss gently to coat evenly. Add black beans, corn kernels, cherry tomatoes, red bell pepper, red onion, and shredded cheddar cheese. Toss gently to combine.
  6. Pour creamy avocado ranch dressing over pasta and veggies. Toss thoroughly but gently to coat all ingredients without making the salad soupy.
  7. Sprinkle chopped cilantro on top for freshness. Taste and adjust salt or pepper if needed. Cover and refrigerate for at least 15 minutes before serving to let flavors meld.

Notes

Do not overcook pasta; rinse under cold water to stop cooking and prevent clumping. Use ripe but not overripe avocado for best dressing texture. Dressing can thicken after refrigeration; stir in water or lime juice before serving. Salad holds well for up to 2 days refrigerated. Can substitute gluten-free pasta and dairy-free yogurt/mayo for dietary needs.

Nutrition

Keywords: pasta salad, avocado ranch, taco seasoning, quick dinner, potluck recipe, creamy dressing, vegetarian option, gluten-free option

Find it online: https://fizzlefork.com/fresh-fiesta-taco-pasta-salad-recipe-easy-creamy-avocado-ranch-twist/