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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: EatingWell.com, March 2020


Recipe Summary

15 mins
45 mins

Nutrition Profile:



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

1 1/2 cups
429 calories; protein 25g; carbohydrates 45.6g; dietary fiber 7.2g; sugars 2.9g; fat 17.1g; saturated fat 2.8g; cholesterol 132.3mg; vitamin a iu 438.2IU; vitamin c 7.2mg; folate 94.9mcg; calcium 112.3mg; iron 3.6mg; magnesium 91mg; potassium 450.5mg; sodium 401.6mg.