Description
Taco Pasta Salad is a vibrant, flavor-packed dish that merges the spicy, savory elements of tacos with the comforting appeal of pasta salad. Featuring a colorful mix of pasta, ground meat, fresh veggies, and zesty dressing, it’s a festive choice for gatherings or a fulfilling family meal.
Ingredients
Scale
- 8 ounces pasta (e.g., rotini or fusilli)
- 1 pound ground beef or ground chicken
- 2 tablespoons taco seasoning
- 1 cup black beans, rinsed and drained
- 1 cup corn (frozen and thawed or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cup shredded cheddar cheese
- 1/2 cup cilantro, chopped
- 1 cup salsa
- 1/2 cup sour cream or Greek yogurt
- Salt and pepper to taste
- Tortilla chips, for garnish
Instructions
- Cook pasta according to package instructions until al dente, drain and rinse under cold water.
- In a skillet over medium heat, cook the ground meat with taco seasoning until browned and fully cooked. Drain excess fat.
- In a large bowl, combine the cooked pasta, seasoned meat, black beans, corn, cherry tomatoes, red onion, and cheddar cheese.
- In a small bowl, mix the salsa and sour cream (or Greek yogurt) to make the dressing. Season with salt and pepper to taste.
- Pour the dressing over the pasta salad and toss until everything is well coated.
- Refrigerate for at least 1 hour before serving. Garnish with cilantro and crushed tortilla chips.
Notes
- For a vegetarian version, omit the ground meat or substitute with a plant-based protein.
- The salad can be customized with additional toppings like avocado, sliced olives, or jalapeños for extra kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Sautéing
- Cuisine: Mexican-American
Nutrition
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 20 g