Taco Pasta Salad Recipe - Pressure Cooker Style
An easy and quick taco pasta salad ready in minutes, packed with flavors from creamy bases and bold taco seasoning, making it an ideal meal for any gathering.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ¾ cup mayo for creamy base
- ¾ cup sour cream add tang
- ¾ cup salsa packed with bold flavor
- 1 packet taco seasoning classic taco spice
- 1 pound pasta cooked (follow package directions)
- 1 cup corn kernels sweet texture
- 1 pint grape tomatoes halved
- 1 ½ cup cheddar cheese shredded
- 4 oz sliced black olives drained
- 2 avocados diced
- 4 green onions thinly sliced
Instructions
Instructions
- Cook the pasta according to package instructions.
- Mix mayo, sour cream, and salsa in a large bowl until smooth and creamy.
- Add taco seasoning to the creamy mix and combine well.
- Let the cooked pasta cool slightly, then mix with the dressing. Add corn, tomatoes, and olives. Mix gently.
- Sprinkle in cheddar and avocados, mix gently, top with green onions, and serve chilled or let it sit in fridge.
Notes
For best results, refrigerate the salad for at least half an hour before serving to let the flavors meld together. Store leftovers in an airtight container for up to 3 days. For a vegan version, substitute the mayo and sour cream with vegan alternatives.