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Taco Pasta Salad Recipe

Taco Pasta Salad Recipe
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★★★★★

4.7 from 12 reviews

A flavorful and colorful Taco Pasta Salad combining seasoned ground beef, rotini pasta, fresh vegetables, and a creamy cilantro-lime dressing. Perfect for potlucks, BBQs, or a refreshing main dish that blends Mexican-inspired flavors with a classic pasta salad.

Ingredients

Scale

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

Vegetables and Cheese

  • 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

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

  1. Cook Pasta: Cook the rotini pasta according to package instructions until al dente. Drain well and set aside to cool to room temperature, preventing it from becoming mushy in the salad.
  2. Brown Ground Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, stirring frequently, until fully browned and no longer pink, about 5-6 minutes.
  3. Add Seasoning: Drain any excess fat from the cooked beef. Stir in the taco seasoning and water, then simmer for 3-4 minutes until the sauce thickens. Remove from heat and allow to cool completely.
  4. Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, seasoned taco meat, cherry tomatoes, corn, black beans, red bell pepper, red onion, and shredded cheddar cheese.
  5. Prepare Dressing: In a separate small bowl, whisk together sour cream, mayonnaise, lime juice, chopped cilantro, salt, and pepper until smooth and well combined.
  6. Toss Salad: Pour the dressing over the pasta mixture. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
  7. Chill: Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors marry and the salad chill well. Serve cold or at room temperature.

Notes

  • Use rotini or any other small pasta that holds dressing well, such as penne or fusilli.
  • For a lighter version, substitute sour cream and mayonnaise with Greek yogurt.
  • Make sure to cool pasta and meat completely before tossing with dressing to avoid wilting veggies and melting cheese.
  • Add diced avocado or jalapeños for extra creaminess or heat, respectively.
  • This salad is best eaten within 2 days for freshness and flavor.
  • For a vegetarian version, omit ground beef and add seasoned sautéed mushrooms or extra beans.

Nutrition

Keywords: taco pasta salad, ground beef pasta salad, taco salad, pasta salad with beef, Mexican pasta salad

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