Tangy Taco Pasta Salad Wraps

Name: Tangy Taco Pasta Salad Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups cooked pasta (elbow or rotini); 1 can black beans, rinsed and drained; 1 cup corn, frozen or canned; 1 red bell pepper, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup diced red onion; 1/4 cup chopped cilantro; 1/4 cup olive oil; 2 tablespoons lime juice; 1 tablespoon taco seasoning; Salt and pepper to taste; Tortillas or lettuce leaves; Avocado slices (optional); Jalapeño slices (optional)

Highlighted under: Simple & Tasty Meals

I love making Tangy Taco Pasta Salad Wraps because they combine all my favorite flavors in one delicious package. These wraps are a delightful twist on traditional taco salad, and they’re perfect for a quick lunch or showcasing at a picnic. The pasta provides a unique texture, while the zesty dressing ties everything together beautifully. It's a hearty dish that satisfies both my taco cravings and my love for fresh salads, making them a staple in our kitchen during the warmer months.

Created by

Lena

Last updated on 2026-02-01T17:22:28.875Z

When I first experimented with Tangy Taco Pasta Salad Wraps, I wanted to create a dish that brought together the vivid flavors of taco night with the vibrant freshness of a salad. I found that by incorporating cooked pasta, I could give the wraps a satisfying base that absorbed all the zesty goodness of the dressing. My family was thrilled when they tasted the first batch, and their smiles became my motivation to refine the recipe.

One tip I discovered is to let the salad sit for a few minutes before wrapping it in tortillas. This allows the flavors to meld beautifully, creating a harmonious blend that will leave your taste buds dancing. Don’t forget to play with the toppings; avocado and jalapeños add delightful surprises!

Why You Will Love This Recipe
A delicious fusion of taco and pasta flavors
Quick and easy to prepare for busy weeknights
Perfect for meal prep or picnics

Ingredients

For the Pasta Salad

2 cups cooked pasta (elbow or rotini)
1 can black beans, rinsed and drained
1 cup corn, frozen or canned
1 red bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup diced red onion
1/4 cup chopped cilantro

For the Dressing

1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon taco seasoning
Salt and pepper to taste

For Assembly

Tortillas or lettuce leaves
Avocado slices (optional)
Jalapeño slices (optional)

Instructions

Prepare the Pasta Salad

In a large bowl, combine cooked pasta, black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro. Mix well.

Make the Dressing

In a small bowl, whisk together olive oil, lime juice, taco seasoning, and a pinch of salt and pepper. Pour over the pasta salad and toss until everything is well coated.

Assemble the Wraps

Place a portion of the pasta salad onto a tortilla or lettuce leaf. Top with avocado and jalapeños if desired. Roll it up tightly and serve immediately.

Pro Tips

For a heartier wrap, you can add grilled chicken or crumbled feta cheese. Feel free to customize the veggies based on your preferences or what you have on hand.

Questions About Recipes

→ Can I make this ahead of time?

Yes, you can prepare the pasta salad and dressing separately and combine them right before serving.

→ Can this recipe be made vegan?

Absolutely! This recipe is naturally vegan; just ensure your tortillas are also vegan-friendly.

→ What can I substitute for pasta?

You can use quinoa or even cauliflower rice as a low-carb alternative.

→ How long will leftovers last?

Leftover pasta salad can be stored in the refrigerator for up to 3 days in an airtight container.