Taco Pasta Salad

Ingredients:
1 pound rotini noodles (or mini pasta shells)
Salt (for boiling water)
1 cup salsa (bold and spicy preferred)
2 tablespoons taco seasoning
1 cup cherry tomatoes, quartered
1 green bell pepper, diced (red bell pepper is a good substitute)
1 red onion, finely chopped
1/2 cup black olives, sliced
1 cup sweet corn kernels (canned or grilled)
1/2 cup black beans (adjust to taste)
2 cups romaine lettuce, chopped
1 ripe avocado, sliced (for serving)
1 cup Mexican blend cheese, shredded (for serving)
Instructions:
Prepare the Pasta: Bring a large pot of salted water to a boil. Add rotini noodles and cook until al dente. Drain and rinse with cool water. Transfer to a large bowl.
Season the Noodles: Add salsa and taco seasoning to the noodles. Mix well to combine. If desired, you can add fresh garlic, cilantro, or oregano for extra flavor.
Chop Vegetables: Dice the cherry tomatoes, green bell pepper, and red onion. Add these to the bowl with the pasta.
Add More Ingredients: Toss in the black olives, sweet corn, and black beans. Gently mix to distribute all ingredients evenly.
Include Lettuce: Chop the romaine lettuce and add it to the salad. This adds a crisp, fresh texture.
Mix and Chill: Toss everything together until well combined. For best flavor, let the salad chill in the refrigerator for a bit before serving.
Serve: When ready to serve, plate the salad. Add sliced avocado and sprinkle with Mexican blend cheese. Avoid mixing avocado into the salad if not serving immediately to prevent browning.
Optional Additions: Feel free to customize with more salsa, or other favorite taco toppings as desired.
Enjoy! This salad is great as a standalone dish or paired with grilled meats. It’s even more flavorful the next day!
Tips:
For a healthier option, use whole wheat pasta.
Grilled corn adds a smoky flavor to the salad.
Customize with your favorite taco toppings for a personalized touch.