This recipe is part of Catelli Pasta’s 150 Anniversary Collection. Click here for more great recipes! 

There’s something about pasta salad that immediately evokes the feeling of summer. You know; being outside, basking in the rays, and enjoying good times with family and friends. All the good stuff that makes the season so special.

If you’re at all familiar with our cooking-style, you likely know that we love creating recipes with fresh, colourful ingredients. Summer is by far our favourite time of year, mainly because it’s such a fun time to cook – so many delicious produce items are in season, farmer’s markets are buzzing with activity, and there is inspiration to be found nearly everywhere. People are generally happier in the summer (at least in Vancouver), and we think it has a lot to do with the enjoyment of being outside.

We used Catelli Bistro Tricolour Rotini in this dish. Made with 0 trans fat or preservatives, it adds an extra pop of vibrancy which we love. This easy make-ahead dish packs up well, making it a great take-along for your next day hike, BBQ, or backyard gathering with family and friends (who really are just the family you choose).

Festive Taco Pasta Salad by The Food Gays

  • 250g Catelli Bistro Tricolour Rotini or Fusilli
  • 1/2 teaspoon sea salt (plus more for seasoning, to taste)
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons taco spice mix
  • 1/2 lime, juiced
  • 2/3 cup goat cheese, crumbled
  • 2/3 cup corn
  • 2/3 cup black beans, rinsed
  • 2/3 cup red onion, diced
  • 1 cup cherry tomatoes, halved
  • 2/3 cup green pepper, diced
  • 2 tablespoons green pepper, diced
  • 2 tablespoons cilantro, roughly chopped
  • 2 avocados, cubed


Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain water and set aside at room temperature.

While pasta cooks, combine mayonnaise, sour cream, taco spice mix and lime juice in a small bowl. Season with salt to taste.

Toss pasta with sauce until evenly coated. Set aside. In a large bowl, combine corn, black beans, red onion, cherry tomato, green pepper, cilantro and avocado. Season with salt to taste. Serve pasta in a large salad bowl or on individual plates and top with vegetable mixture and goat cheese. Serve immediately, or store in the refrigerator and serve chilled.

Looking for more culinary inspiration? Check out Catelli’s collection of delicious 150th Anniversary recipes, cooking tips and real-life stories to help get you started. Click here for more.

This post was sponsored by Catelli. All opinions are ours.