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Taco night, meet pasta. Adding chorizo and taco seasoning give our Taco Pasta Salad an unmistakable taco feel and taste. The chorizo and taco seasoning give the pasta an unmistakable taco feel and taste. Riffing off of a classic cilantro garnish, the cilantro vinaigrette adds color and a ton of flavor to the pasta. The bell pepper, corn, onion, and tomato complement all of the other flavors present in the dish, and sprinkling some queso fresco on top adds a burst of salt and some textural contrast. This dish makes a great side at a weeknight dinner or a foolproof potluck contribution. If you can’t find uncased ground chorizo, you can use chorizo in links and just take it out of the casing. Be sure to drain the chorizo so the pasta won’t get too greasy.


Credit: Caitlin Bensel

Recipe Summary

20 mins
20 mins
Serves 8 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium. Add chorizo; cook, stirring to crumble chorizo into small pieces, until browned, about 7 minutes. Add taco seasoning mix; cook, stirring occasionally, about 1 minute. Transfer chorizo to a plate lined with paper towels.  

  • Process cilantro, olive oil, lime juice, and salt in a mini food processor until well blended, about 30 seconds. Set cilantro vinaigrette aside.  

  • Stir together cherry tomatoes, corn, bell pepper, red onion, cooked pasta, cheese, and cooked chorizo. Toss with cilantro vinaigrette. Garnish with cilantro leaves.