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Easy Taco Pasta Salad inside of green pot beside blue and white cloth
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Easy Taco Pasta Salad

This easy taco pasta salad is made with simple ingredients and brown rice pasta making it gluten free!
Course Salad
Cuisine Mexican
Keyword pasta salad, taco salad
Prep Time 15 minutes
Cook Time 10 minutes
30 minutes
Total Time 55 minutes
Servings 8 servings
Calories 124kcal
Author Cindy Gordon (Vegetarian Mamma)

Ingredients

  • 1 box of Gluten Free Brown Rice Rigatoni by Explore Cuisine
  • 1 can 15 oz black beans - drained and rinsed
  • 3 green onions diced
  • 1 c fresh tomatoes diced
  • 1 c fresh corn
  • 1/2 c cilantro
  • 1/2 c mayo
  • juice of one lime
  • 1/2 T gluten-free taco seasoning

Instructions

  • Prepare your pasta, per the directions on the box. Then run under cool water and dump into large bowl.
  • Add in the black beans, green onions, tomatoes, corn and cilantro. Stir to combine.
  • In a smaller bowl, combine the mayo, lime juice and taco seasoning. Stir to mix well.
  • Once your mayo sauce is combined gently add it to the pasta bowl. Stir to combine and until all parts are coated.
  • Chill for 30 minutes, stir again and serve!
  • ENJOY!

Notes

If you need to be gluten-free, please check all ingredient labels. Especially the taco seasoning!

Nutrition

Calories: 124kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 107mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 1mg