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Fresh Taco Pasta Salad Recipe with Creamy Lime Cilantro Dressing

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A quick and easy pasta salad combining taco-inspired flavors with fresh veggies and a creamy lime cilantro dressing, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 8 ounces rotini pasta
  • 1 cup cooked rotisserie chicken, shredded (or black beans for vegetarian)
  • 1 cup cherry tomatoes, halved
  • 1 cup canned corn kernels, drained
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced (optional, added just before serving)
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1/4 teaspoon chili powder
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro (for dressing)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions, about 9-11 minutes, until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  2. In a small bowl or food processor, combine 1/2 cup Greek yogurt, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 minced garlic clove, 1/4 teaspoon chili powder, salt, and pepper. Blend or whisk until smooth. Fold in 2 tablespoons chopped fresh cilantro. Taste and adjust lime or seasoning as needed.
  3. While pasta cooks, halve 1 cup cherry tomatoes, dice 1/2 cup red bell pepper, finely chop 1/4 cup red onion, and drain 1 cup canned corn kernels. Dice avocado just before mixing to keep it fresh. Shred 1 cup sharp cheddar cheese and chop 1/2 cup fresh cilantro.
  4. In a large mixing bowl, add the cooled pasta, shredded chicken (or black beans), tomatoes, corn, bell pepper, red onion, cheddar cheese, and cilantro. Toss gently to combine evenly.
  5. Pour the creamy lime cilantro dressing over the salad. Toss gently but thoroughly so every bite gets coated. If the salad feels dry, add a little extra lime juice or a splash of olive oil.
  6. Gently fold in diced avocado just before serving to avoid browning. If preparing ahead, keep avocado separate and add at the last minute.
  7. Serve immediately or refrigerate for 30 minutes to let flavors meld. Salad stays fresh for up to 24 hours chilled.

Notes

Rinse pasta under cold water to stop cooking and prevent wilting of veggies and avocado. Add avocado just before serving to avoid browning. Dressing tastes better after resting 15 minutes. For gluten-free, use gluten-free pasta or spiralized zucchini noodles. For dairy-free, substitute Greek yogurt with coconut yogurt.

Nutrition

Keywords: taco pasta salad, creamy lime cilantro dressing, rotini pasta salad, summer salad, quick pasta salad, Tex-Mex pasta salad, healthy pasta salad

Find it online: https://cheerycrisp.com/fresh-taco-pasta-salad-recipe-with-creamy-lime-cilantro-dressing-easy-and-delicious/