Taco Pasta Salad Recipe
Taco Pasta Salad is a flavorful and colorful dish combining seasoned ground beef, rotini pasta, fresh vegetables, and a creamy cilantro-lime dressing. This easy-to-make salad is perfect for gatherings, potlucks, or a tasty weeknight meal, offering a delicious fusion of taco spices with classic pasta salad ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
For the Pasta and Meat:
- 8 ounces rotini pasta
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 (1 oz) packet taco seasoning
- 1/2 cup water
For the Salad:
- 1 cup cherry tomatoes, halved
- 1 cup canned corn, drained
- 1 cup canned black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup shredded cheddar cheese
For the Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside to cool.
- Prepare the taco meat: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart, until browned and cooked through, about 5-6 minutes. Drain any excess fat.
- Season the meat: Stir in the taco seasoning and water, then simmer for 3-4 minutes until the mixture thickens. Remove from heat and allow the seasoned meat to cool.
- Combine salad ingredients: In a large bowl, add the cooled pasta, taco meat, halved cherry tomatoes, drained corn, black beans, chopped red bell pepper, finely diced red onion, and shredded cheddar cheese. Toss gently to mix.
- Make the dressing: In a separate bowl, whisk together sour cream, mayonnaise, lime juice, chopped cilantro, salt, and pepper until smooth and well combined.
- Toss the salad: Pour the dressing over the pasta mixture and toss thoroughly to ensure all ingredients are coated evenly with the dressing.
- Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and for a refreshing taste.
Notes
- For a lighter version, substitute half the sour cream and mayonnaise with Greek yogurt.
- Add diced avocado or sliced jalapeños for extra flavor and texture.
- This salad can be made a day ahead and kept refrigerated to enhance the flavor.
- Be sure to rinse the canned beans well to reduce sodium and any canned taste.
- If preferred, use ground turkey instead of beef for a leaner protein option.
Keywords: taco pasta salad, taco seasoning pasta salad, ground beef pasta salad, easy pasta salad, Mexican pasta salad, summer salad, potluck recipe
Find it online: https://freshrecipehub.com/taco-pasta-salad-recipe/
