Description
A vibrant and creamy taco-inspired pasta salad loaded with fresh vegetables, beans, and zesty lime dressing—perfect for gatherings or an easy family meal.
Ingredients
- 8 oz farfalle pasta, cooked and cooled
- 1 cup corn (canned or frozen)
- 1 cup black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1/2 cup sour cream
- 1/4 cup fresh lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt, to taste
- Black pepper, to taste
Instructions
1. Cook the pasta according to package instructions in salted boiling water until al dente, then drain and let cool.
2. Dice the avocado and red onion, and halve the cherry tomatoes, placing them in a large mixing bowl.
3. Add the black beans and corn to the bowl with the vegetables.
4. Add the cooled pasta to the bowl and mix gently to combine.
5. In a separate bowl, whisk together sour cream, lime juice, chili powder, cumin, salt, and black pepper.
6. Pour the dressing over the pasta mixture and toss until evenly coated.
7. Fold in the chopped cilantro and gently mix.
8. Serve immediately or chill in the refrigerator for 20–30 minutes before serving for best flavor.
Notes
For extra protein, add grilled chicken or ground beef.
Use Greek yogurt instead of sour cream for a lighter option.
Add shredded cheese or crushed tortilla chips for extra texture.
Best served fresh, but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg