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Creamy Taco Pasta Salad Recipe with Chipotle Lime Dressing and Avocado

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A quick and easy creamy taco pasta salad featuring smoky chipotle lime dressing and creamy avocado, perfect for summer gatherings and weeknight dinners.

Ingredients

Scale
  • 8 ounces elbow macaroni or small pasta shape
  • 2 ripe avocados, diced
  • 1 cup cooked chicken, shredded or diced (optional)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup shredded sharp cheddar cheese (or vegan substitute)
  • 1/4 cup chopped fresh cilantro
  • 1 small red onion, finely diced
  • 1/2 cup sour cream or Greek yogurt
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • Juice of 2 limes
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces elbow macaroni and cook according to package instructions (about 7-8 minutes) until al dente. Drain well and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. In a small bowl or jar, combine 1/2 cup sour cream or Greek yogurt with 1-2 finely chopped chipotle peppers in adobo, juice of 2 limes, 1 tablespoon olive oil, 1 minced garlic clove, and 1 teaspoon ground cumin. Whisk or shake vigorously until smooth and creamy. Season with salt and pepper to taste.
  3. While pasta cooks, dice 2 ripe avocados into bite-sized pieces, halve 1 cup cherry tomatoes, finely chop 1 small red onion, and roughly chop 1/4 cup fresh cilantro.
  4. In a large bowl, add the cooled pasta, diced avocado, cherry tomatoes, red onion, black beans, shredded cheddar, and chopped cilantro. If using chicken, fold in 1 cup cooked shredded chicken now.
  5. Pour the chipotle lime dressing over the salad and gently toss everything together until evenly coated. Be careful not to mash the avocado.
  6. Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.

Notes

Rinse pasta under cold water after cooking to prevent sticking and keep salad cool. Use ripe but firm avocados to avoid browning and bitterness. Adjust chipotle peppers to control heat. Add avocado last to prevent browning. Salad tastes better after chilling for 30 minutes. Store leftovers in airtight container for up to 2 days; add fresh avocado before serving if stored longer.

Nutrition

Keywords: taco pasta salad, chipotle lime dressing, avocado salad, summer salad, creamy pasta salad, Tex-Mex pasta salad, easy pasta salad

Find it online: https://magnetmeal.com/creamy-taco-pasta-salad-recipe-with-chipotle-lime-dressing-and-avocado-easy-and-perfect-for-summer/