Description

Taco Pasta Salad is a zesty, flavorful dish that combines the hearty comfort of pasta with the bold spices of tacos. Packed with ground beef, fresh veggies, taco seasoning, and a creamy dressing, this salad is perfect for picnics, potlucks, or an easy weeknight dinner. Serve it cold or at room temperature for a refreshing twist on classic taco flavors.

Ingredients

Units Scale

For the Salad:

8 oz pasta (rotini, bowtie, or penne work best)
1 lb ground beef or ground turkey
1 packet taco seasoning
1 cup cherry tomatoes, halved
1 cup black beans, rinsed and drained
1 cup corn (frozen, canned, or fresh)
1 red bell pepper, diced
1 cup shredded cheddar cheese
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped (optional)

For the Dressing:

1/2 cup sour cream
1/4 cup mayonnaise
1 tbsp lime juice
1 tsp taco seasoning
1/4 tsp garlic powder
Salt and pepper to taste

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Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain, rinse under cold water, and set aside.
Prepare the Beef:
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat. Add the taco seasoning and a splash of water. Stir to combine and simmer for 2-3 minutes. Let cool slightly.
Mix the Dressing:
In a small bowl, whisk together sour cream, mayonnaise, lime juice, taco seasoning, garlic powder, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad:
In a large mixing bowl, combine cooked pasta, seasoned beef, cherry tomatoes, black beans, corn, red bell pepper, cheddar cheese, and red onion. Pour the dressing over the salad and toss until evenly coated.
Chill and Serve:
Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, garnish with chopped cilantro, if desired.

Notes

For a lighter version, substitute Greek yogurt for sour cream.
Add some diced avocado or jalapeños for extra flavor.
Serve with tortilla chips on the side for added crunch.