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Easy Texas-Style Pasta Salad
Sharp cheddar cubes, bright red bell peppers, and mild green chiles transform ordinary penne into a bold, Southwestern-inspired side. A quick dressing made from taco sauce, fresh lime juice, and cumin ties everything together with a zesty kick. You'll finish the bowl with crushed nacho-flavored tortilla chips right before serving, bringing an irresistible crunch to the soft noodles. It's a colorful, crowd-pleasing option that pairs beautifully with grilled chicken or burgers.
Ingredients
- 1 package (16 oz) penne pasta
- 1 can (4 oz) whole green chiles, drained, chopped
- 1 medium red bell pepper, chopped (1 cup)
- 8 oz Cheddar cheese, cut into ½-inch cubes (1¾ cups)
- 3 medium green onions, chopped (3 tablespoons)
- ½ cup chopped fresh cilantro
- 1 cup medium taco sauce
- ¼ cup vegetable oil
- 2 tablespoons lime juice
- ½ to 1 teaspoon ground cumin
- 1 cup nacho-flavored tortilla chips, coarsely crushed
Instructions
- 1Boil the penne pasta according to the package instructions until tender. Drain the pasta, rinse it thoroughly under cold water to stop the cooking process, and drain it again. Cooling the pasta quickly prevents it from turning mushy when mixed.
- 2Transfer the cooled pasta to a large mixing bowl. Add the chopped green chiles, diced red bell pepper, cubed cheddar cheese, green onions, and fresh cilantro, then stir to combine.
- 3Whisk the taco sauce, vegetable oil, lime juice, and ground cumin together in a small bowl. Pour this dressing over the pasta mixture and toss gently until everything is evenly coated. Sprinkle the crushed tortilla chips over the top just before eating so they stay crunchy.
Notes
- Make ahead: You can prepare the salad and dressing up to a day in advance. Keep them stored separately in the fridge and toss together right before serving.
- Storage: Leftovers keep in an airtight container in the fridge for up to 3 days, though the tortilla chips will soften.
- Swap: Try using pepper jack cheese instead of cheddar for an extra kick of heat.