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Fresh Taco Pasta Salad Recipe with Zesty Lime Dressing and Black Beans

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A quick, fresh, and filling taco pasta salad with a bright lime dressing and hearty black beans, perfect for summer gatherings and light meals.

Ingredients

Scale
  • 8 ounces rotini pasta or your preferred short pasta shape
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels, fresh or frozen
  • 1 small red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 avocado, diced (optional, add just before serving)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 small garlic clove, minced
  • 1/4 teaspoon chili powder or cayenne pepper
  • Salt to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions until al dente (usually 8-10 minutes). Stir occasionally to prevent sticking. Drain pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta. Set aside to drain completely.
  2. In a small bowl, whisk together 1/4 cup fresh lime juice, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 minced garlic clove, 1/4 teaspoon chili powder, and salt to taste. Taste and adjust seasoning if needed.
  3. While the pasta is cooking, halve 1 cup cherry tomatoes, dice 1 small red bell pepper, finely chop 1/2 cup red onion, roughly chop 1/2 cup fresh cilantro, and prepare 1 cup corn kernels (defrost if frozen). If using avocado, dice it just before tossing to prevent browning.
  4. In a large mixing bowl, add the cooled pasta, black beans (rinsed and drained), tomatoes, corn, bell pepper, red onion, and cilantro. Pour the dressing over the mixture and toss gently until evenly coated. If adding avocado, fold it in last very gently.
  5. Taste the salad and add salt and freshly ground black pepper as needed. Cover the bowl and refrigerate for at least 30 minutes to let flavors meld.
  6. Give the salad a final gentle toss before serving. Garnish with extra cilantro or a sprinkle of cotija cheese if desired.

Notes

Add avocado just before serving to prevent browning. Rinse canned black beans well to reduce sodium and metallic taste. Adjust chili powder for desired heat. For vegan version, replace honey with agave or maple syrup. Use gluten-free pasta for gluten-free diet. Salad keeps well for up to 2 days refrigerated. Toss dressing separately for picnics to keep salad fresh.

Nutrition

Keywords: taco pasta salad, lime dressing, black beans, summer salad, easy pasta salad, fresh pasta salad, vegetarian, vegan option

Find it online: https://elvafood.com/fresh-taco-pasta-salad-recipe-with-zesty-lime-dressing-and-black-beans-perfect-for-summer/