Sheet Pan Roasted Veggie Taco Pasta Salad
A vibrant pasta salad featuring smoky, sheet-pan roasted vegetables, black beans, and a creamy, zesty taco-inspired dressing. This dish is a perfect fusion of textures and flavors, ideal as a hearty main course or a standout side for any potluck or gathering.
Equipment
- Large rimmed baking sheet
- Large pot
- Large mixing bowl
- Small bowl
- Chef's knife
- Cutting board
- Colander
- Whisk
- Measuring cups and spoons
- Spatula or large spoon
Ingredients
- 1 lb rotini, fusilli, or cellentani pasta
- 2 large bell peppers, any color combination, chopped
- 1 large red onion, cut into wedges
- 1 ½ cups corn, fresh or frozen
- ¼ cup olive oil
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 large lime, juiced
- ½ cup fresh cilantro, chopped, plus more for garnish
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). On a large rimmed baking sheet, combine the chopped bell peppers, red onion wedges, and corn. Drizzle with olive oil, sprinkle with taco seasoning, and toss until evenly coated. Spread in a single layer.
- Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and caramelized with charred edges. Remove from the oven and let cool slightly.
- While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking process.
- In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, fresh lime juice, and half of the chopped cilantro. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta, the slightly cooled roasted vegetables, the rinsed black beans, and the remaining cilantro. Pour the dressing over the top.
- Gently toss everything together until well combined. Serve immediately, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Notes
For best results, do not overcrowd the baking sheet; use two if necessary to ensure vegetables roast rather than steam. Cook pasta only until al dente to avoid a mushy salad. Allow vegetables and pasta to cool to room temperature before adding the dressing to prevent it from becoming oily. For variations, add zucchini or sweet potatoes to the veggie mix, or boost protein with shredded chicken. Enhance the flavor with crumbled cotija cheese, a pinch of smoked paprika, or a topping of crushed tortilla chips just before serving.