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Taco Pasta Salad

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 12

INGREDIENTS

1 lb

medium pasta shells ((or other pasta shape))

1 15 ounce can

black beans, rinsed and drained

2 cups

corn (, frozen, canned, or fresh (cooked))

1/2 cup

cilantro (, finely chopped)

2

tomatoes (, seeded and diced)

1 1/2 cups

salsa

1/3 cup

olive oil

1/4 cup

lime juice

2 tbsp

Old El Paso taco seasoning

2 cloves

garlic (, minced)

Salt and pepper

2 cups

shredded Mexican blend cheese

3

avocados (, firm but ripe - diced)