Taco Pasta Salad

This Taco Pasta Salad is a fun, Mexican-inspired twist on a classic pasta salad, bringing together the flavors of a taco in a cool, refreshing form. With ingredients like black beans, corn, and bell peppers, it’s a colorful and satisfying dish perfect for a light lunch or as a side for gatherings. The combination of smoky paprika, zesty lime, and creamy cheese (optional) adds layers of flavor that make this salad both comforting and exciting.

For a Serving Size of Two:

Ingredients:

• 60 grams raw pasta
• 60 grams cooked black beans
• 80 grams corn kernels
• 60 grams diced tomato
• 60 grams diced bell pepper
• 30 grams finely chopped red onion
• 20 grams sliced black olives
• 1 tablespoon chopped cilantro
• 1 tablespoon olive oil
• 1 teaspoon lime juice
• 1/2 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 20 grams shredded cheddar (optional)

Procedure:

• Boil pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
• In a large mixing bowl, combine the black beans, corn, diced tomato, bell pepper, red onion, black olives, and cilantro.
• Add the cooked pasta to the bowl. Drizzle with olive oil and lime juice, then sprinkle with cumin powder, smoked paprika, salt, and black pepper.
• Toss everything gently to coat the pasta and vegetables with the dressing and spices. Sprinkle cheese on top if desired.
• For the best flavor, refrigerate for 10-15 minutes before serving to let the flavors meld together.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g