Easy Taco Pasta Salad
This easy taco pasta salad combines seasoned rotini, fresh vegetables, and Mexican cheese for a flavorful, refreshing summer side dish. Perfectly chilled and full of vibrant flavors that everyone will enjoy.
Equipment
- 1 large mixing bowl
- 1 colander
Ingredients
- 10 oz rotini pasta
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon taco seasoning
- 1/2 tablespoon dry ranch seasoning
- 1/2 cup diced green onions
- 1 cup diced red bell pepper
- 1 can 15.25 oz drained corn
- 1 1/2 cups shredded Mexican blend cheese
Instructions
- Cook the rotini pasta according to package directions, then drain and rinse under cold water; set aside.
- In a large mixing bowl, combine mayonnaise, sour cream, taco seasoning, and ranch seasoning; mix until smooth.
- Add the cooled pasta to the dressing and toss until all pasta is evenly coated.
- Stir in diced green onions, red bell pepper, drained corn, and shredded cheese until well mixed.
- Chill the pasta salad in the refrigerator for 1 to 2 hours before serving for the best flavor.
Notes
- Use shapely pasta like rotini, penne or farfalle to hold dressing better.
- Rinsing pasta is only recommended for cold pasta salads to stop cooking and cool.
- Prepare in advance and store refrigerated up to 4 days for best freshness.
- Chill before serving to enhance flavors and texture.