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Taco Pasta Salad

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Salad, Main Course
  • Method: No-Bake
  • Cuisine: Tex-Mex

Description

This taco pasta salad is a bold, flavorful twist on a classic pasta salad. Packed with seasoned ground beef, fresh veggies, pasta, and a zesty taco dressing, it’s the perfect dish for potlucks, summer BBQs, or an easy weeknight dinner.

Ingredients

Units Scale
  • 250 g (8 oz) pasta (rotini or penne work best)
  • 1 lb (450 g) ground beef or turkey
  • 1 packet taco seasoning (or homemade)
  • 1/2 cup (120 ml) water
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) canned black beans, rinsed and drained
  • 1 cup (150 g) corn (fresh, canned, or frozen)
  • 1/2 cup (50 g) red onion, finely diced
  • 1 cup (100 g) shredded cheddar cheese
  • 1/2 cup (120 g) sour cream
  • 1/2 cup (120 g) salsa
  • 2 tablespoons lime juice
  • 1/4 cup (30 g) chopped cilantro (optional)
  • Tortilla chips, crushed, for topping (optional)

Instructions

  1. Cook the pasta:
    • Cook the pasta according to package instructions. Drain, rinse with cold water, and set aside to cool.
  2. Prepare the taco meat:
    • In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
    • Add the taco seasoning and water to the skillet. Stir well and simmer for 5 minutes. Let cool slightly.
  3. Make the dressing:
    • In a small bowl, whisk together the sour cream, salsa, and lime juice until smooth. Adjust seasoning with salt and pepper if needed.
  4. Assemble the salad:
    • In a large mixing bowl, combine the cooked pasta, taco meat, tomatoes, black beans, corn, red onion, and shredded cheese.
  5. Add the dressing:
    • Pour the dressing over the salad and toss to coat evenly. Stir in chopped cilantro if desired.
  6. Chill and serve:
    • Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
    • Just before serving, sprinkle with crushed tortilla chips for a crunchy topping.

Notes

  • For a vegetarian version, skip the ground beef and add extra beans or tofu crumbles.
  • Customize with toppings like diced avocado, jalapeños, or a drizzle of hot sauce.
  • This salad can be stored in the fridge for up to 2 days, but add tortilla chips right before serving to keep them crispy.

Find it online: https://recipe.ukfinda.com/taco-pasta-salad.htm