Taco Pasta Salad | Local Recipes
Try our recipe for Taco Pasta Salad from locals on the Maryland, Delaware and VA Eastern Shore from Online lifestyle magazine Shorebread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shorebread.com.
Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 1 pound pasta shells (medium, or other pasta shape)
- 15 ounces black beans (rinsed and drained)
- 2 cups corn (frozen, canned, or fresh, cooked)
- 1/2 cups cilantro (finely chopped)
- 2 tomatoes (seeded and diced)
- 1 1/2 cups salsa
- 1/3 cups olive oil
- 1/4 cups lime juice
- 2 tablespoons taco seasoning (Old El Paso)
- 2 cloves garlic (minced)
- salt
- pepper
- 2 cups Mexican cheese blend (shredded)
- 3 avocado (firm but ripe – diced)
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