From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Instructions
1
Cook the pasta: Bring a large pot of salted water to a boil, add the rotini pasta, and cook according to package instructions until al dente.
2
Strain pasta in a colander and rinse with cold water until the pasta is cooled. Set aside.
3
Make the dressing: Add yogurt, lime juice, and taco seasoning to a large bowl and whisk until combined.
4
Assemble: To the bowl with the dressing, add the cooked and cooled pasta, black beans, corn, tomatoes, avocado, red onion, cilantro, and cheese. Toss everything together with mixing spoons until all pieces are coated in dressing. Serve cold.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Pasta for Depth 🍝Lightly toast the dry rotini in a skillet for 2-3 minutes before boiling to add a subtle nutty flavor that elevates the entire dish and complements the taco seasoning.
- Make Dressing First, Then Cool 🥒Prepare the cashewmilk yogurt dressing with taco seasoning and lime juice ahead of time and refrigerate; this allows flavors to meld and intensify before combining with warm pasta.
- Add Avocado at the Last Moment ⏰Wait to add ripe avocado until just before serving to prevent browning and maintain its creamy texture, preserving the salad's visual appeal and taste.
- Drain Beans and Corn Thoroughly 💧Rinse canned black beans and corn multiple times under cold water to remove excess sodium and starch, preventing a soggy salad and allowing the dressing to coat ingredients evenly.
- Use Lime Juice as a Flavor Anchor 🍋Reserve 2-3 tablespoons of fresh lime juice to add just before serving; this brightens the entire dish and prevents the flavors from becoming muted as the salad sits.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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