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Delicious Taco Pasta Salad with colorful ingredients in a bowl

Taco Rotini Salad

A delicious and creamy Taco Rotini Salad that combines flavorful ingredients, making it perfect for meal prep or as a side for gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 10 oz rotini (or another shaped pasta like penne or farfalle) Use whole-wheat for extra fiber.
  • 1 cup mayonnaise Can substitute with plain Greek yogurt.
  • 1/2 cup sour cream Can substitute with plain Greek yogurt.
  • 1 tablespoon taco seasoning Use store-bought or homemade.
  • 1/2 tablespoon dry ranch seasoning Can make DIY with dried herbs.
Vegetables and Cheese
  • 1/2 cup green onions, diced Include white and light-green parts.
  • 1 cup red bell pepper, diced
  • 1 can corn (15.25 oz), drained Fresh or frozen corn can be used.
  • 1 1/2 cups Mexican blend cheese, shredded Lower-fat options can be used.
Optional Add-ons
  • 1 cup cooked lean protein (grilled chicken, turkey breast, or black beans) For a vegetarian option.
  • 1/2 cup chopped cilantro Add a squeeze of fresh lime for brightness.
  • 1 each avocado, diced Add just before serving to prevent browning.
  • 1/4 cup pickled jalapeños or fresh jalapeño For added heat.
  • 1 handful chopped romaine or baby spinach Optional to bulk it up.
  • to taste low-sodium tortilla strips or crushed baked tortilla chips For crunch when serving.

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil and cook the rotini according to package directions until just al dente.
  2. Drain the pasta and immediately rinse under cold water to stop the cooking and cool it for the dressing.
Make the Dressing
  1. In a large mixing bowl, whisk together the mayonnaise and sour cream until smooth.
  2. Add the taco seasoning and ranch seasoning, whisk again to combine.
  3. Taste and adjust by adding cayenne for heat or lime for tang.
Combine Pasta and Dressing
  1. Add the cooled pasta to the dressing and toss gently until coated.
Add Vegetables and Cheese
  1. Fold in the diced green onions, red bell pepper, drained corn, and shredded cheese until evenly distributed.
Chill and Serve
  1. Cover the bowl and chill the salad in the refrigerator for 1 to 2 hours before serving.
  2. Store in an airtight container for 2 to 4 days. Add delicate ingredients like avocado right before serving.

Notes

A few common mistakes to avoid are overcooking the pasta, adding dressing to warm pasta, and overloading with salt. Adjust ingredients to taste.