This taco pasta salad recipe has all our favorite taco fillings dressed in a creamy salsa dressing. We like how fresh avocado, tomatoes and onion brighten this pasta dish, but feel free to add your favorite taco toppings--corn, black beans or jalapeños just to name a few--to give it your own spin.

Sarah Epperson
Source:, March 2020


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions. Rinse with cold water; transfer to a large bowl. Stir in chicken, tomatoes, avocados, cheese, onion and cilantro.

  • Whisk salsa, mayonnaise, sour cream, lime juice, salt, pepper, cumin and chili powder in a small bowl. Add to the pasta mixture and toss to coat. Refrigerate, covered, for 30 minutes or up to 1 day (if holding for longer than 30 minutes, wait to add avocados and cilantro until ready to serve). Garnish with additional cilantro and serve.


To make ahead: Omit avocados and cilantro and refrigerate for up to 1 day. Stir in avocados and cilantro just before serving.

Nutrition Facts

429 calories; protein 25g 50% DV; carbohydrates 45.6g 15% DV; exchange other carbs 3; dietary fiber 7.2g 29% DV; sugars 2.9g; fat 17.1g 26% DV; saturated fat 2.8g 14% DV; cholesterol 132.3mg 44% DV; vitamin a iu 438.2IU 9% DV; vitamin c 7.2mg 12% DV; folate 94.9mcg 24% DV; calcium 112.3mg 11% DV; iron 3.6mg 20% DV; magnesium 91mg 33% DV; potassium 450.5mg 13% DV; sodium 401.6mg 16% DV; thiamin -1mg -100% DV.