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Fresh Taco Pasta Salad Recipe Easy Homemade with Avocado and Cumin-Lime Vinaigrette

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A vibrant and easy-to-make taco pasta salad featuring creamy avocado and a zesty cumin-lime vinaigrette, perfect for quick lunches or summer parties.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta, uncooked
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 ripe avocado, diced
  • 1 cup fresh cilantro, roughly chopped (optional)
  • 1 cup corn kernels, fresh or frozen and thawed
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1 teaspoon ground cumin, toasted lightly
  • 1 tablespoon honey or agave syrup
  • 1/4 cup extra virgin olive oil
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or fusilli pasta and cook according to package instructions, about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Drain well and transfer to the mixing bowl.
  3. In a small bowl, whisk together 3 tablespoons fresh lime juice, 1 teaspoon toasted ground cumin, 1 tablespoon honey, 1/4 cup olive oil, and 1 minced garlic clove. Season with salt and pepper to taste.
  4. If you haven’t toasted the cumin yet, heat a small dry skillet over medium heat, add the ground cumin, and stir for about 1 minute until fragrant—don’t let it burn!
  5. To the bowl with pasta, add 1 cup halved cherry tomatoes, 1 cup rinsed black beans, 1 diced red bell pepper, 1 finely chopped small red onion, 1 cup corn kernels, and 1 cup chopped cilantro.
  6. Pour the cumin-lime vinaigrette over the salad and toss gently to combine. Make sure everything is evenly coated without mashing the avocado.
  7. Carefully add the diced avocado last, folding it in gently to avoid browning or mushiness.
  8. Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld. Taste and adjust seasoning before serving.

Notes

Toast the cumin for deeper flavor. Add avocado last to prevent browning. Chill salad for 30 minutes for best flavor. Use gluten-free pasta and maple syrup for vegan and gluten-free versions. Add proteins like grilled chicken or tofu for a heartier meal.

Nutrition

Keywords: taco pasta salad, avocado salad, cumin-lime vinaigrette, easy pasta salad, summer salad, vegetarian, gluten-free option

Find it online: https://elaraeats.com/fresh-taco-pasta-salad-recipe-easy-homemade-with-avocado-and-cumin-lime-vinaigrette/