Taco Pasta Salad
Equipment
- Saucepan
Ingredients
- 10 oz pasta
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 envelope 1.25 oz - taco seasoning packet
- 1 tsp garlic powder
- salt and pepper to taste
- 2 cups cherry tomatoes - halved
- 1 can 11 oz - corn
- 1 can 15 oz - black beans, drained and rinsed
- 1 cup Shredded Mexican Blend Cheese
- 1/4 cup chopped cilantro
Instructions
- Cook pasta according to package directions until al dente. Drain and rinsed under cold water
- While pasta is cooking, prepare the dressing in a large bowl, combine mayonnaise, sour cream, taco seasoning, garlic powder, salt and pepper. Mix well.
- Add drained pasta, tomatoes, corn, black beans, cheese and cilantro. Stir well to combine. Add more salt, pepper, and/or cilantro if needed.
- Refrigerate for at least 2 hours before serving so that flavors can deepen and pasta chills.