Taco Pasta Salad

Name: Taco Pasta Salad
Total time: 45 min
Yield: 8
Ingredients: 12 oz whole grain rotini pasta; 1 medium red onion, peeled and finely chopped; 1 medium red bell pepper, stemmed, seeded and chopped; 1 medium yellow pepper, stemmed, seeded and chopped; 1 large jalapeño pepper, stemmed, seeded and chopped; 1 can (15 oz) no salt added organic chickpeas, drained and rinsed; 1 can (15 oz) no salt added organic black beans, drained and rinsed; 1 cup frozen whole kernel corn, thawed and drained; 1 cup sliced cherry tomatoes; 1/2 cup chopped fresh cilantro; 1/4 cup finely chopped fresh parsley; 1/4 cup crumbled part-skim cotija cheese or queso fresco; 1 ripe avocado, peeled, pitted and diced; 2 Tbsp lime zest; 4 Tbsp fresh lime juice; 2 Tbsp extra virgin olive oil; 1 tsp honey; 1 tsp cumin; 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1/4 tsp chipotle powder; 1/4 tsp freshly ground black pepper; 1/4 tsp cayenne pepper, optional

By Adam Fisher

Published 3/25/2025

Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT

Approved for These Diets:

This healthy Taco Pasta Salad is a fresh, vibrant twist on a classic, blending whole grain rotini pasta with crisp bell peppers, fiber-rich black beans, and juicy cherry tomatoes. A zesty lime dressing infused with a low sodium taco seasoning blend ties everything together, creating a light and tasty Mexican pasta salad. With heart-healthy fats from avocado and a medley of bright, fresh ingredients, this dish delivers bold flavor without excess salt. Perfect for meal prep, a potluck, or as a side dish, it’s a nutrient-packed, easy taco pasta salad you’ll crave again and again.

Wondering what to bring to your next party or make for a dinner side dish? Take a look through all of our heart-healthy recipes! Your taste buds will not be disappointed.

Total Time

45 minutes

Servings

8

Calories

324

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How to Make Taco Pasta Salad

Pasta Salad

Step 1

In a large pot of boiling lightly salted water, cook pasta until al dente according to package directions. Drain in a colander and lightly drizzle and toss with olive oil to prevent pasta from sticking.
Step 2

In a large mixing bowl, combine all of the ingredients, except cotija cheese and avocado, and toss to combine. Add cotija cheese and avocado and lightly toss to combine.

Dressing

In a small mixing bowl, whisk together all of the ingredients. Drizzle half the dressing over the salad and toss to coat evenly. Refrigerate for at least 1 hour before serving. When ready to serve, add remaining dressing and toss gently to coat. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

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Nutrition Facts

Serving Size:

1/2 cup

324

Calories

11

g

Fat

6

mg

Cholesterol

137

mg

Sodium

60

g

Carbs

2

g

Sat. Fat

14

g

Fiber

15

g

Protein

5

g

Sugars

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