Quick Taco Pasta Salad With Corn And Black Beans

Name: Quick Taco Pasta Salad With Corn And Black Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz elbow macaroni; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn, frozen or canned; 1 cup cherry tomatoes, halved; 1 bell pepper, diced; 1/2 red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup extra virgin olive oil; Juice of 2 limes; 1 tsp chili powder; 1/2 tsp cumin; Salt and pepper to taste

Highlighted under: Quick Bites

I love preparing this Quick Taco Pasta Salad with Corn and Black Beans because it’s not only incredibly easy to make, but it's also a crowd-pleaser! In just 30 minutes, I can whip up a delicious, vibrant dish that combines the delightful flavors of tacos in a fresh salad form. It's perfect for potlucks, weeknight dinners, or just as a quick meal prep option. The combination of pasta, beans, and corn brings a satisfying texture while keeping the dish light and refreshing. I know you’ll love it just as much as I do!

Created by

Cassidy Moore

Last updated on 2026-02-24T04:29:36.717Z

When I first made this Quick Taco Pasta Salad, I was surprised by how quickly it came together! I love using colorful bell peppers, sweet corn, and hearty black beans to give it a nutritional punch while keeping it visually appealing. The key is to undercook the pasta slightly, so it holds its shape when mixed with the other ingredients.

I experimented with various dressings and found that a simple mix of lime juice and olive oil enhances the flavors perfectly. The zingy brightness of the lime really ties everything together and makes each bite pop!

Why You Will Love This Recipe
Bursting with flavors from spices and fresh ingredients
Quick to make, perfect for busy weeknights
Healthy and satisfying, great for meal prepping

Pasta Choice and Cooking Tips

When selecting pasta for this Quick Taco Pasta Salad, elbow macaroni is a fantastic choice due to its ability to hold onto the dressing and complement the other ingredients. For a fun twist, try using bowtie or fusilli pasta, which can provide additional texture and visual appeal. Be sure to cook the pasta until al dente; this usually means 1-2 minutes less than the package instructions to ensure it maintains a slight bite after cooling.

Rinsing the cooked pasta under cold water not only halts the cooking process but also helps to remove excess starch, which can make the salad gummy. You want each piece to maintain its shape and have a distinct texture, allowing it to blend harmoniously with the other fresh ingredients in the salad.

Flavor Building with Fresh Ingredients

The vibrant combination of black beans, corn, and fresh vegetables not only contributes to the flavor profile but also enhances the nutritional value of this salad. For instance, the black beans add a hearty protein source that’s essential for keeping you satisfied, while the corn introduces a sweet crunch that contrasts beautifully with the other ingredients. Make sure to use ripe cherry tomatoes, as their juiciness will enhance the overall taste of the salad.

Fresh cilantro contributes a herbal brightness, making it an important part of this recipe. If you're not a fan of cilantro, fresh parsley can be a great substitute. On the other hand, if you want to spice things up, you can add diced jalapeños for an extra kick, adjusting to your heat preference.

Make-Ahead and Serving Suggestions

This Taco Pasta Salad is perfect for meal prep and can be made a day in advance. In fact, letting it sit for about 30 minutes, or even longer, in the fridge allows the flavors to meld beautifully. Just be cautious about adding the dressing unless you're serving it immediately, as it can make the pasta soggy over time. Store the salad in an airtight container to maintain freshness.

For serving, consider topping each bowl with additional lime wedges or a dollop of sour cream or Greek yogurt. You can also pair it with tortilla chips on the side for a crunchy texture contrast. This versatile salad can be enjoyed on its own, as a taco filling, or even alongside grilled meats for a robust meal.

Ingredients

For the Salad

8 oz elbow macaroni
1 can (15 oz) black beans, drained and rinsed
1 cup corn, frozen or canned
1 cup cherry tomatoes, halved
1 bell pepper, diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped

For the Dressing

1/4 cup extra virgin olive oil
Juice of 2 limes
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste

Instructions

Cook the Pasta

Bring a pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool.

Mix the Salad

In a large bowl, combine the cooled pasta, black beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro.

Prepare the Dressing

In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper until well combined.

Combine and Serve

Pour the dressing over the salad mixture and toss everything together until evenly coated. Serve immediately or refrigerate for 30 minutes for the flavors to meld.

Pro Tips

For added protein, consider including grilled chicken or shrimp. You can also customize the salad by adding diced avocados or jalapeños for some heat.

Storage Tips

When it comes to storing your leftover Taco Pasta Salad, keep it in an airtight container in the refrigerator, where it will remain fresh for about 3 to 5 days. If you find the pasta absorbs too much of the dressing when reheating, consider adding a splash of olive oil or lime juice before serving to restore moisture and flavor.

It’s essential to note that while the salad holds up well for a few days, certain ingredients like tomatoes may lose some firmness. To maintain a fresh texture, consider adding the tomatoes just before serving if you're storing the salad for longer periods.

Variations to Try

This recipe is highly adaptable, and you can easily swap out ingredients based on what you have on hand or your dietary preferences. Instead of elbow macaroni, gluten-free pasta or quinoa can serve as excellent substitutes, making the salad suitable for gluten-sensitive individuals while adding a nutty flavor and extra nutrients.

For an even heartier option, consider adding diced avocado or grilled chicken for added protein and creaminess. You can also experiment with different beans, such as kidney or pinto beans, to switch up the flavor profile while keeping the core of the dish. Additions like diced red cabbage can provide an extra crunch and a colorful aesthetic.

Troubleshooting Common Issues

If you find that the pasta salad tends to become mushy after storage, ensure you’re not overcooking the pasta and rinsing it properly to remove excess starch. If your salad seems bland, a little extra lime juice or salt can elevate the flavors, especially if it has rested in the fridge and absorbed some seasoning during that time.

In case the dish ends up too spicy, incorporating a dollop of sour cream or yogurt can help to cool down the heat. You can also balance the spiciness by adding more corn or a bit of sugar to mitigate the flavors. Always taste the salad before serving and adjust as necessary to ensure your desired flavor profile.

Questions About Recipes

→ Can I make this salad ahead of time?

Absolutely! This salad is great for meal prep. Just keep the dressing separate until you're ready to serve.

→ What can I substitute for black beans?

You can use chickpeas or kidney beans if you prefer. Both will work well in this salad.

→ Is this salad suitable for vegetarians?

Yes, this recipe is completely vegetarian and packed with protein from the beans.

→ Can I add other ingredients to this salad?

Definitely! Feel free to experiment with other vegetables like zucchini or add some cheese for extra flavor.