Creamy Taco Pasta Salad
Perfect for lunch or dinner, this easy, Creamy Taco Pasta Salad recipe combines everything you love about tacos and pasta salad!
Servings 12
Calories 321kcal
Ingredients
- 8 ounces bow tie pasta
- 3 cups romaine lettuce chopped
- 11 ounces Mexicorn drained
- 1 cup grape tomatoes halved
- 1 cup canned sliced black olives drained
- 1 cup cheddar cheese shredded
- 3 green onions chopped
Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 3 tablespoons taco seasoning (1 packet)
- 10 ounces Rotel tomatoes (do not drain)
- 1 handful fresh cilantro chopped (optional)
Garnish
- Fresh cilantro
- Fresh Jalapeno sliced
- Sour cream
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it's al dente. Drain and rinse under cold water until cooled.
- Add the cooked pasta, lettuce, Mexicorn, tomatoes, olives, cheddar cheese, and green onions in a large bowl.
- In a small bowl, mix the mayo, sour cream, taco seasoning, Rotel tomatoes with the juices from the can, and chopped cilantro until combined.
- Pour the dressing over the salad and gently mix until evenly coated.
- Cover the bowl with plastic wrap and refrigerate for 1 hour to allow flavors to blend. Uncover and serve.
Nutrition
Calories: 321kcal | Carbohydrates: 23g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 488mg | Potassium: 243mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1557IU | Vitamin C: 8mg | Calcium: 113mg | Iron: 1mg
