Description
Taco Pasta Salad is the perfect blend of your favorite taco flavors and hearty pasta, making it an ideal dish for potlucks, picnics, or any weeknight meal. Bursting with fresh vegetables, savory seasoning, and a creamy dressing, this salad promises to be a crowd-pleaser. Enjoy the vibrant colors and bold flavors that will transport you back to joyful summer gatherings with each bite.
Ingredients
Scale
- 8 oz short pasta (e.g., rotini or penne)
- 1 lb lean ground beef or turkey
- 2 tbsp taco seasoning
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup bell peppers, diced
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheddar cheese
- ½ cup sour cream or Greek yogurt
- Juice of 1 lime
- ¼ cup chopped cilantro (optional)
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot. Add pasta and cook until al dente, about 8-10 minutes. Drain and cool slightly.
- 2. Brown the Meat: In a skillet over medium heat, cook ground beef or turkey until no longer pink. Drain excess fat and stir in taco seasoning with a splash of water.
- 3. Add Vegetables: Mix in cherry tomatoes, black beans, bell peppers, and corn into the skillet. Cook for about 5 minutes until heated through.
- 4. Combine Ingredients: In a large bowl, combine cooled pasta with the meat mixture. Add shredded cheese and mix gently.
- 5. Make the Dressing: Whisk together sour cream or Greek yogurt with lime juice in a separate bowl. Pour over salad mixture and fold until well coated.
- 6. Garnish & Serve: Sprinkle with cilantro if desired. Serve immediately or chill in the fridge for an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg