Description
Taco Pasta Salad is a delightful twist on traditional pasta salad, featuring all the flavors of a classic taco in a refreshing cold dish. Perfect for potlucks, picnics, or a quick family meal.
Ingredients
Scale
Pasta:
- 8 ounces rotini or elbow pasta
Taco Meat:
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
Salad:
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1/2 cup red onion, finely diced
- 1/2 cup chopped cilantro
Dressing:
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 tablespoon lime juice
- Salt and pepper to taste
Topping:
- Crushed tortilla chips (optional)
Instructions
- Cook Pasta: Cook pasta according to package directions. Drain, rinse under cold water, and set aside.
- Cook Taco Meat: In a skillet over medium heat, cook ground beef until browned. Drain excess fat, add taco seasoning and water. Simmer for 5 minutes, then let cool slightly.
- Prepare Salad: In a large bowl, combine pasta, taco meat, tomatoes, black beans, corn, cheese, red onion, and cilantro.
- Make Dressing: In a small bowl, whisk together sour cream, salsa, lime juice, salt, and pepper. Pour over the salad and toss to coat.
- Chill and Serve: Chill the salad for at least 30 minutes before serving. Top with crushed tortilla chips if desired.
Notes
- This salad can be made a day ahead and stored in the fridge.
- Add diced avocado or bell peppers for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
