Taco Pasta Salad

This taco pasta salad recipe was first shared on instagram as a sponsored social media post for Skinner and I wanted to share it here as well.  All thoughts and opinions are my own.

I love pasta and I love it cold during the hot months {which is about nine months of the year here in Texas!}.  This quick and easy taco pasta salad recipe, with Texas-shaped pasta, is the perfect recipe for hot days or cold days.  You can make it early in the day and have it waiting in the fridge for those busy weeknights when dinner has to be eaten quickly!  And it’s the perfect recipe to add a little twist to your weekly Taco Tuesday tradition!

To make taco pasta salad, you’ll need

1 package of Texas shaped pasta or other style of noodle

1/3 cup olive oil

1 package taco seasoning

1 teaspoon lime juice

1 cup grape tomatoes, cut in half

1 can black beans, rinsed

1 cup shredded mexican cheese, and

1/4 cup chopped fresh cilantro.

Boil the pasta according to package instructions until fully cooked.

While the pasta’s cooking, mix 1/3 cup olive oil with 1 package of taco seasoning and blend well with a fork or whisk.  When mixed well, add 1 teaspoon lime juice and set aside.

When the pasta is ready, rinse it in cold water until it’s no longer warm then toss it in a large bowl with the grape tomatoes, black beans, shredded Mexican cheese, and 1/4 cup chopped cilantro. Toss gently to combine the ingredients.

Serve immediately or cover and store in the refrigerator until you’re ready to eat. Enjoy … and save the leftovers because this pasta salad is just as delicious the next day!

For more pasta recipes, be sure to check out this delicious limoncello pasta that has a slightly sweet flavor that makes it a delightful complement for grilled chicken …

… hatch chile bacon mac and cheese …

… and a light crab pasta salad!