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
- Cook the pasta:
- Cook the pasta according to package instructions. Drain, rinse with cold water, and set aside to cool.
- 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.
- 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.
- Assemble the salad:
- In a large mixing bowl, combine the cooked pasta, taco meat, tomatoes, black beans, corn, red onion, and shredded cheese.
- Add the dressing:
- Pour the dressing over the salad and toss to coat evenly. Stir in chopped cilantro if desired.
- 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.