Taco Pasta Love (Print Version)
Zingy and packed with bites of corn, beans, juicy tomatoes, cheese chunks and that classic taco tang.
# Ingredients:
→ Salad Base
01 -
165 grams corn—use canned or thawed frozen
02 -
170 grams canned black beans, rinsed then drained
03 -
150 grams cherry tomatoes, sliced in half
04 -
225 grams dry pasta
→ Additional Ingredients
05 -
120 millilitres taco dressing
06 -
15 grams fresh cilantro, chopped up
07 -
80 grams diced red onion
08 -
100 grams grated cheese
# Steps:
01 -
Pop the salad in the fridge for half an hour or longer. That way, everything soaks up the flavors.
02 -
Drizzle your taco dressing over everything. Stir it up so the sauce covers every bit.
03 -
Toss the cooled pasta, cheese, beans, tomatoes, onion, corn, and cilantro into a big bowl.
04 -
Dump the cooked pasta into a colander. Run cold water all over to cool it off.
05 -
Boil a big pot of salty water. Add in the pasta and cook it until it's just firm (check your package for time).
# Notes:
01 -
Make it your own and sprinkle on avocado slices or crunch up tortilla chips on top.
02 -
Swap in gluten-free pasta if you want to skip gluten.
03 -
Pour in as much or little dressing as you like.