Creamy Taco Pasta Salad
This Mexican inspired taco pasta salad is loaded with flavor. Quick and easy to make, this macaroni salad recipe is bold and so delicious!
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Servings: 12 servings
Calories: 329kcal
Ingredients
- 1 pound elbow macaroni (450g)
For the dressing
- ½ cup mayonnaise (8 tablespoons / 110g)
- ¼ cup ranch dressing (4 tablespoons / 55g)
- 2 tablespoons rice wine vinegar
- 2 tablespoons taco seasoning (1 packet of Old El Paso seasoning)
- ¼ teaspoon dried chili flakes (optional)
- 1 teaspoon tomato paste
- juice of ½ lime
Pasta salad add ins
- 6 green onions (sliced)
- 1 can baby corn (chopped) (14oz / 398g)
- 1 can black beans, drained and rinsed (15oz / 425g)
- 1 cup shredded Mexican cheese blend (120g)
Instructions
- Fill a large pot with cold salted water and bring to a boil. Once boiling add the pasta and cook til al dente.
- Once cooked, drain, rinse under cold running water and set to one side.
- Add all of the ingredients for the dressing into a large bowl and mix to combine.
- Add the cooked pasta, sliced green onions, baby corn, black beans and cheese to the dressing.
- Toss to combine.
Notes
- Cook the pasta in salted water. This adds flavor to the pasta, and without it, the final dish can end up quite bland.
- Take care not to overcook or undercook the pasta. Overcooked and your salad will be soft and mushy. It should be easy to eat, but still have a slight bite to it (al-dente).
- Rinse the cooked pasta under cold running water to stop the cooking. Hot pasta should not be added straight to the dressing.
Nutrition
Calories: 329kcal | Carbohydrates: 43g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 339mg | Potassium: 308mg | Fiber: 5g | Sugar: 3g | Vitamin A: 284IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 2mg