Taco Pasta Salad Avocado (Print)

A colorful pasta dish featuring taco flavors, fresh veggies, creamy avocado ranch, and crunchy Doritos topping.

# Ingredients:

→ Pasta

01 - 12 oz rotini or fusilli pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup canned black beans, rinsed and drained
04 - 1 cup sweet corn kernels, fresh or thawed
05 - 1 red bell pepper, diced
06 - 1/2 red onion, finely chopped
07 - 1/2 cup black olives, sliced
08 - 2 cups romaine lettuce, chopped

→ Toppings

09 - 2 cups nacho cheese flavored tortilla chips, coarsely crushed
10 - 1 cup shredded cheddar cheese
11 - 1/4 cup fresh cilantro, chopped

→ Avocado Ranch Dressing

12 - 1 ripe avocado, peeled and pitted
13 - 1/2 cup mayonnaise
14 - 1/4 cup sour cream
15 - 1/4 cup buttermilk
16 - 2 tablespoons fresh lime juice
17 - 1 garlic clove, minced
18 - 1 tablespoon fresh dill, chopped
19 - 1 tablespoon fresh parsley, chopped
20 - 1/2 teaspoon onion powder
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper

# Instructions:

01 - Boil pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water until completely cooled.
02 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, black beans, corn, bell pepper, red onion, black olives, and romaine lettuce.
03 - In a blender or food processor, combine avocado, mayonnaise, sour cream, buttermilk, lime juice, minced garlic, dill, parsley, onion powder, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as needed.
04 - Pour avocado ranch dressing over the salad mixture and toss gently until all ingredients are evenly coated.
05 - Sprinkle shredded cheddar cheese and fresh cilantro over the dressed salad and toss lightly to incorporate.
06 - Immediately before serving, sprinkle crushed tortilla chips over the top to maintain optimal crunchiness.

# Pro Tips:

01 -
  • It actually tastes like summer in a bowl, with zero pretension and maximum flavor impact.
  • You can make it ahead and only add the Doritos at the last second, so you're never stressed about soggy chips.
  • It works for potlucks, weeknight dinners, or feeding a crowd without needing to spend hours in the kitchen.
02 -
  • Do not blend the Doritos into the dressing no matter how tempting it sounds, because they dissolve into orange dust and ruin the texture you're going for.
  • The avocado oxidizes quickly once blended, so make the dressing as close to serving time as possible, or press plastic wrap directly onto the surface and refrigerate it for less than an hour.
  • Taste the dressing before you add it to the salad, because once everything is mixed you can't take it back if it needs more salt or lime.
03 -
  • Make the dressing in a mason jar the night before and let the flavors meld, but don't blend it until right before you need it or the avocado will brown.
  • If you're transporting this to a gathering, pack the dressing separately and toss it in right when you arrive so nothing gets soggy on the drive.
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