Description
This Taco Pasta Salad recipe combines taco flavors with pasta for a delightful and hearty dish. Perfect for picnics, potlucks, or a quick family dinner, this easy-to-make salad will be a hit with everyone. With keywords like "Taco Pasta Salad," "easy pasta salad recipe," and "quick taco pasta," this dish is sure to be a favorite.
Ingredients
- 8 oz pasta (rotini or fusilli)
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup red onion, diced
- 1 cup shredded cheddar cheese
- 1/2 cup black olives, sliced
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a skillet, cook ground beef over medium heat until browned. Add taco seasoning and water as directed on the packet. Simmer for 5 minutes.
- In a large bowl, combine the cooked pasta, taco-seasoned beef, cherry tomatoes, black beans, corn, red onion, cheddar cheese, and black olives.
- In a separate bowl, mix sour cream, salsa, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Garnish with fresh cilantro and serve immediately or chill for later.
Notes
- For a vegetarian version, omit the ground beef and use extra beans or a meat substitute.
- Adjust the spice level by choosing a mild, medium, or hot salsa.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg