Description
A vibrant and flavorful Taco Pasta Salad that’s perfect for outdoor gatherings and easily prepared ahead of time.
Ingredients
- 8 ounces pasta (rotini or fusilli recommended)
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil water and add pasta; cook according to package instructions. Drain and set aside.
- Brown the meat: In a large skillet, cook the ground beef or turkey over medium heat until it’s browned. Drain any excess fat.
- Season the meat: Stir in the taco seasoning and prepare according to package directions.
- Mix the ingredients: In a large bowl, combine the cooled pasta, cooked meat, black beans, corn, halved tomatoes, shredded cheese, red onion, and cilantro.
- Make the dressing: In a smaller bowl, whisk together sour cream, mayonnaise, lime juice, salt, and pepper.
- Combine everything: Pour the dressing over the pasta mixture and toss until fully mixed.
- Chill: Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
For a vegetarian option, substitute ground meat with shredded chicken, mushrooms, or crumbled tempeh. Add jalapeños for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican