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. Source:, March 2020

Sarah Epperson


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; 17.1 g total fat; 2.8 g saturated fat; 132 mg cholesterol; 402 mg sodium. 450 mg potassium; 45.6 g carbohydrates; 7.2 g fiber; 3 g sugar; 25 g protein; 438 IU vitamin a iu; 7 mg vitamin c; 95 mcg folate; 112 mg calcium; 4 mg iron; 91 mg magnesium;