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: 2 cups cooked pasta (any shape); 1 can black beans, rinsed and drained; 1 cup corn (fresh, canned, or frozen); 1 bell pepper, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup olive oil; 2 tablespoons lime juice; 1 tablespoon taco seasoning; Salt and pepper to taste

Highlighted under: Weeknight Quick Meals Collection

I love making this Quick Taco Pasta Salad with Corn and Black Beans when I want something fresh, filling, and bursting with flavor. The combination of al dente pasta, sweet corn, and hearty black beans creates a satisfying dish that is perfect for a quick lunch or a side at a barbecue. With a zesty dressing that ties everything together, it’s a go-to recipe that never fails to please my family and friends. Plus, it comes together in just 30 minutes!

Created by

Matilda Rowe

Last updated on 2026-02-24T07:17:36.480Z

When I first experimented with this recipe, I wanted to create a dish that embodied all my favorite taco flavors without the hassle of traditional preparation. By using pasta instead of taco shells, I was able to create a unique twist that everyone would love. The addition of diced bell peppers and a hint of lime juice really brightens the salad and elevates the dish.

I also found that letting the salad rest for a little while before serving allows the flavors to meld beautifully. It's such a community-friendly recipe; I can easily double or triple the ingredients for gatherings.

Why You'll Love This Recipe
It's a complete meal in one bowl, combining protein, carbs, and fresh veggies.
The flavors are vibrant and customizable to suit your taste.
Perfect for meal prep, leftovers keep well, and it’s just as tasty cold!

Ingredient Insights

The star ingredients of this taco pasta salad are undoubtedly the black beans and corn. Black beans add not only a hearty texture but also a substantial protein boost, making this dish filling and nutritious. If you’re short on time, you could use canned black beans, which are readily available and save on cooking time. Just remember to rinse and drain them well to get rid of excess sodium and any canning liquid that can dilute the flavors.

Corn brings a natural sweetness that balances the savory taco seasoning perfectly. You can opt for fresh corn, which offers a crisp crunch, but if it’s out of season, frozen corn works wonderfully as well. Simply thaw it before adding to the salad. If you're feeling adventurous, grilled corn can elevate the flavor profile with its smoky notes—just toss some cobs on the grill for a few minutes before cutting off the kernels.

Assembly Tips

When it comes to assembling your pasta salad, timing is everything. Make sure your pasta has cooled completely before mixing it with the other ingredients; if it’s warm, it can make the salad mushy. I usually spread the cooked pasta on a baking sheet to help it cool quickly. Additionally, be gentle when tossing the salad together; you want everything to be combined without breaking the pasta or squishing the tomatoes.

If you’re making this salad ahead of time for meal prep, consider keeping the dressing separate until you’re about to serve. This prevents the salad from becoming soggy and helps maintain the freshness of the ingredients. Just a quick toss with the dressing moments before serving will revitalize the flavors and textures, ensuring a delightful eating experience.

Ingredients

For the Salad

2 cups cooked pasta (any shape)
1 can black beans, rinsed and drained
1 cup corn (fresh, canned, or frozen)
1 bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped

For the Dressing

1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon taco seasoning
Salt and pepper to taste

Instructions

Prepare the Pasta

In a large pot, boil water and cook the pasta according to package instructions. Drain and set aside to cool.

Mix the Ingredients

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

Make the Dressing

In a small bowl, whisk together the olive oil, lime juice, taco seasoning, salt, and pepper.

Combine Everything

Pour the dressing over the pasta salad mixture and toss gently until everything is evenly coated.

Chill and Serve

Let the salad chill in the refrigerator for about 10 minutes before serving to enhance the flavors.

Pro Tips

Feel free to add any of your favorite veggies or proteins like grilled chicken or avocado for added flavor and nutrition.

Serving Suggestions

This Quick Taco Pasta Salad is wonderfully versatile, making it ideal for various occasions. You can serve it as a main dish or as a colorful side. Pair it with grilled meats at a barbecue or serve alongside your favorite soups for a complete meal. For a twist, try adding diced avocado just before serving to enhance the creaminess without overpowering the dish’s vibrant flavors.

It pairs beautifully with a dollop of sour cream or a sprinkle of feta cheese on top for tanginess. Some folks also enjoy it with tortilla chips for an extra crunch. To elevate the presentation, serve it in individual cups at gatherings; it’s perfect for potlucks and picnics!

Storage and Meal Prep

One of the great things about this salad is its make-ahead qualities. You can prepare it up to two days in advance and store it in an airtight container in the refrigerator. The flavors actually deepen and meld beautifully over time. Just remember to give it a good stir before serving to redistribute the dressing, especially if it begins to settle at the bottom of the container.

If you have leftovers, they're best consumed within three to four days. The salad remains delightful cold but if you’d like to warm it up, do so gently in a microwave, ensuring you keep it covered to prevent it from drying out. Make sure to watch it closely; 30-60 seconds should suffice depending on your microwave’s power.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes! This salad can be made a day in advance. Just keep the dressing separate until you're ready to serve.

→ What kind of pasta works best?

Any short pasta shape works well, but I recommend using rotini or fusilli for better holding of the dressing and ingredients.

→ How can I spice it up?

Add jalapeños or a dash of hot sauce to the dressing for extra heat!

→ Is this recipe gluten-free?

You can easily make this dish gluten-free by using gluten-free pasta.