Seven Layer Dip Pasta Salad

Seven Layer Dip Pasta Salad is a mash up of two potluck favorites! This creamy pasta salad is loaded with cheese, black beans, tomatoes, avocado and green onions.

Course Side Dishes

Cuisine American

Keyword 4th of july, labor day, memorial day recipe, pasta salad, Vegetarian

Prep Time 1 hour 15 minutes

Cook Time 10 minutes

Total Time 1 hour 25 minutes

Servings Servings

Calories 538kcal

Ingredients

Ingredients:

2 1/2 cups dried elbow macaroni
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons taco seasoning
1 15 ounce can black beans, rinsed and drained
1 1/2 cups diced tomatoes
1 cup diced green onions
1 cup diced cheddar cheese or 2 cups shredded cheddar cheese
1 6 oz can sliced black olives
2 avocados diced
salt

Instructions

Bring a large pot of water to boil. Cook pasta according to package directions. Drain and rinse with cool water.
Meanwhile, whisk together mayonnaise, sour cream and taco seasoning.
Add in black beans, diced tomatoes , green onions, cheddar cheese, black olives and diced avocados. Stir in macaroni. Toss to combine. Cover and refrigerate for at least one hour. Adjust seasoning with salt if desired. Serve.

Notes

If you want to make this pasta salad a day ahead of time that is fine! I would add the avocado right before serving though to prevent it from browning.

You can substitute pinto beans for black beans if you prefer.

Pepper jack cheese would be a great substitute for the cheddar if you want to kick up the spiciness a bit!

Nutrition information for estimation purposes only.

Nutrition