Taco Pasta Salad | Instant Pot Tex-Mex Taco Pasta Salad | One Pot Creamy Taco Pasta Salad

How to Make Creamy and Delicious Instant Pot Taco Pasta Salad

Hello Foodies,

Tex-Mex Style creamy, healthy, and nutritious mashup healthy pasta recipe cooked in Instant Pot and tossed with creamy Tex-Mex Taco Dressing. It is a cold Mexican/Southwest pasta salad recipe filled with black beans, corn, cilantro, jalapeno, avocados, and tomatoes.

I love taking this Taco Pasta Salad to potlucks and BBQs. It’s a Mexican dish everyone loves, and this meal comes together really quickly. Pick whatever pasta you like and cook in the instant pot for 4 minutes. Once it has cooled toss in your beans, corn, and cilantro. Voila! Delicious Treat!

Video Recipe:

The protein-rich black beans and other veggies are healthy and bring crunch to the pasta that will make you happy. The fresh vegetables and whole grains will leave you feeling good for treating yourself to a wholesome meal. And, the addition of Mexican spices, taco dressing, tomatoes, and salsa makes this Taco Pasta taste well-rounded and so perfect.

Tips to Make Pasta Salad:

Cook pasta al dente (but not mushy) so that the pasta stays soft when it cools.
Let your pasta cool entirely before tossing it with the other ingredients.
Taste and adjust the salt and pepper accordingly.
Add more lemon juice if you prefer a tangier salad.
Save some veggies, taco dressing, and herbs for garnish.

Why Cook Pasta in the Instant Pot?

If you’ve ever made pasta in the Instant Pot, you know how it comes out! It’s so fast and hasslefree! And the best part is that you no longer have to stand in the kitchen watching the water boil and asking yourself if the pasta is done cooking yet. The Instant Pot does all of the work for you! And the result is perfectly cooked pasta ready in 4 minutes.

Some more Instant Pot Pasta Recipes to Try:

Preparation Time: 10 Minutes; Cooking Time: 4 Minutes.

Each Serving of Taco Pasta Salad Contains 222 Cal.

Ingredients:

To Cook Pasta in the Instant Pot:

Bowties Pasta 5 oz
Water 3 cups
Oil ½ Tsp
Salt ½ Tsp

To Make Taco Pasta Salad:

Cooked Pasta
Taco Salad Dressing 1 Cup
Sweetcorn ½ cup
Tomato 1, Diced
Jalapeno 1 small, finely chopped
Yellow Bell Pepper ½, Diced
Orange Bell Pepper ½, Diced
Avocado 1, Chopped
Black Beans 1 Cup(I have used Goya’s Canned Beans)
Cucumber 1 Small, chopped
Taco Seasoning for taste(optional)
Cumin powder ½ Tsp
Salt & pepper to taste
Cheddar Cheese 2 Tbsp
Coriander Leaves for garnishing

Instructions:

To Cook Pasta in the Instant Pot:

Turn on the instant pot and add water, salt, oil, and Bowties Pasta and stir well.
Close the lid and place the vent on the sealing position.
Now, Pressure Cook on Manual Mode(Hi) for 4 minutes.
Quick Release the Pressure.
Take the corns out and drain the water from the pasta and let it cool.

To Make Pasta Salad:

In a large bowl, toss the pasta with bell pepper yellow and orange, jalapeno, jalapeno, cucumber, sweetcorn, tomatoes, beans, and avocado.
Pour prepared taco dressing and add taco seasoning, salt, and pepper for taste and mix well.
Garnish with fresh coriander and let it sit for 5-10 minutes and serve with Mexican Corns. Enjoy!!!

Instructions to make pasta on the stove-top:

To make this pasta on stove-top, boil the pasta in a pan according to instructions on the package.
Once cooked, discard the water and set it aside.

Storage and Shelf Life:

Store any leftovers in an airtight container in the fridge.
They will last about 2 days in the fridge.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 222 calories, 33.3 g carbohydrates, 5 g Dietary Fiber, 9.8 g fats, and 6.3 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Appliances used:

I used my KOIOS 4-in-1 Multifunctional Hand Blender and Food Processor to make the creamy avocado dressing. It has a high and low pulse speed so you can make the sauce pretty smooth and silky.
Also, I have used my 8 qt—instant pot to cook pasta.

Variations/Substitute Options:

These tasty Tex-Mex Taco Pasta salad toppers are delicious! I’ve included a mix of vegan, vegetarian, and non- vegetarian options.

Veggies:

The more veggies, the more healthy pasta. Here are some options:

You can use Fresh Dill, Parsley, Basil. Also, you can use Asparagus (blanched and chilled), Broccoli, Cauliflower, Snow, Sweet or Sugar Snap Peas, Olives, Onion,

Seeds & Nuts:

You can use Pumpkin Seeds, Sunflower Seeds, Sesame seeds, Cashews, Almonds, Pistachios too.

Pasta Options:

To make this gluten-free, use any gluten-free pasta you’d like and cook it al dente.

Use your favorite variety of pasta shells & shapes:

I have used the Bow-Tie Farfalle.

You can use classic Tri-Colored Veggie Rotini, Mini Shells, ABC Pasta, Elbow Macaroni, Spaghetti noodles, or Tortellini.

Cheese Options:

Cheddar, Mozzarella, Feta, Parmesan Cheese

Protein Options:

Shredded Chicken, Turkey, Scrambled Egg, Shrimps.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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