Taco Pasta Salad

overhead photo of the taco pasta salad in a grey bowl with two gold forks on a blue surface and a floral printed linen napkin.

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This isn’t your typical taco pasta salad! This is loaded with corn, onions, peppers, avocados and queso fresco and generously coasted with a taco seasoned sauce! The crumbled cotija cheese adds the best finishing flavor!


2 and 1/4 cups elbow noodles, uncooked
1 cup sour cream
1/2 cup mayo
1/2 cup salsa
3 tablespoons taco seasoning
3 tablespoons fresh squeeze lime juice
3/4 cup finely diced red onions
1 cup cooked corn
1 cup crumbled queso fresco
1/2 cup finely diced red pepper
1/3 cup diced avocado
Cotija cheese for garnishing
Lime wedges for garnishing


1. Cook the macaroni noodles according to box instructions. Drain the pasta into a colander, then cool by rinsing the noodles under cold water.

2. Make the dressing by combining the sour cream, mayo, lime juice, taco seasoning and salsa.

3. Assemble the pasta salad by pouring the sauce onto the noodles and gently stirring. Add the onions, peppers, queso fresco, avocado, and corn and stir so everything is well blended and coasted in the taco sauce.

4. Refrigerate for 1 – 2 hours before serving.

5. To serve, garnish with the crumbled cotija cheese, a few dashes of taco seasoning for color, and extra lime wedges for a squeeze of fresh lime juice over top.



This pasta salad is best eaten the day you make it. I don’t recommend making this a day ahead since the sauce will become much less “saucy” the longer it sits in the fridge.

Keywords: taco pasta salad