Chili Lime Taco Pasta Salad

This pasta salad has been floating around the internet for a while now and every time I ran across the recipe I would bookmark it for future occasions because it looks so good and always got rave reviews. That occasion finally came when I needed a fast, easy dinner with plenty of leftovers for lunches because of a busy week ahead. Yes, it's always a gamble trying a new recipe when you know a flop means you're eating sandwiches for dinner and dreading lunch for the next few days, but in this case it turned out beautifully. Dinner was quick, easy, and the salad was every bit as good as it had been hyped up to be. I loved the sweetness of the corn and the slight kick from the salsa. The lime and cumin are wonderful together, and the creamy avocado is, well, creamy avocado. Need I say more about that? There is a great balance of flavors and textures and, being meatless, it was very quick and cheap, too. Yes, this time of year is all about pumpkin flavored treats and soups, but if your taste buds need a change of pace I would definitely recommend putting this in the meal rotation. 

Chili Lime Taco Pasta Salad

Heat Oven To 350 Published 10/21/2013
Taco Pasta Salad


  • 1 pound farfalle pasta
  • 1 can black beans, drained and rinsed
  • 1 10 oz package frozen corn
  • 1 cup cherry tomatoes, halved
  • 8 oz shredded Fiesta blend cheese (Or mix of monterey jack and cheddar cheeses)
  • 1 1/2 cups salsa
  • 1/2 cup olive oil
  • 4 tablespoons lime juice
  • 1 tablespoon cumin
  • 1 1/2 teaspoons chili powder
  • 2 garlic cloves, minced
  • salt and pepper
  • 1/2 cup chopped fresh cilantro
  • 2 avocados, diced


  1. Cook the pasta according to package directions and rinse under cold water until cooled.
  2. While pasta is cooking, combine black beans, corn, tomatoes, salsa and cheese in a large bowl.
  3. In a medium bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder and cilantro. Pour over corn mixture and stir to combine. When pasta has cooled, add to the bowl and mix well. Season to taste with salt and pepper.
  4. Just before serving, gently stir in diced avocado.
Yield: 6-8 servings
Prep Time: 10 min
Cook time: 12 min
Recipe Source: adapted slightly from a recipe I've seen in a couple places, including Cara's Cravings and The Sweet's Life

7 Click For Comments:

I posted a recipe like this a couple 4th of July's ago. It's so yummy!

I think I had saved yours, too! I need a better recipe organization system. :) I know I've saved it a few times and finally broke down and made it. I wish I had just wised up years ago. :)

haha, I know what you mean! I've started to get really organized on Pinterest with my recipe boards. It's super helpful when it's time to figure out what's for dinner, etc...

Somehow I'm out of the loop on this one - I haven't seen it floating around yet (or I did, and forgot, which is also very likely)! It sounds amazing though, so I'm glad you decided to post it :)

This dish looks amazing, Nicole! I love these flavors, and your photos look incredible.

Mmmm...it's got everything in it I love Nicole! Pinning!

I love pasta. I love Mexican. WIN! Looks delish, but you forgot chopped jalapeno for me. :D

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