Taco Pasta Salad Recipe
This Taco Pasta Salad is a vibrant and flavorful dish combining seasoned ground beef, rotini pasta, fresh vegetables, and a creamy cilantro-lime dressing. Perfect for potlucks, picnics, or a quick weeknight meal, it blends traditional taco flavors with a refreshing pasta salad twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
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 Beans
- 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
Dressing and Cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and set it aside to cool completely.
- Prepare Meat: Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink, approximately 5 to 6 minutes.
- Season Meat: Drain any excess fat from the skillet. Stir in the taco seasoning packet and 1/2 cup water. Simmer the mixture for 3 to 4 minutes until the sauce thickens. Remove from heat and let the meat cool.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, seasoned taco meat, halved cherry tomatoes, drained corn, rinsed black beans, chopped red bell pepper, finely diced red onion, and shredded cheddar cheese. Mix gently to distribute evenly.
- Make Dressing: In a separate small bowl, whisk together sour cream, mayonnaise, lime juice, chopped cilantro, salt, and pepper until smooth and well combined.
- Dress Salad: Pour the dressing over the pasta and meat mixture. Toss thoroughly to coat all ingredients evenly with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill properly.
Notes
- For a spicier salad, add diced jalapeños or a dash of hot sauce to the dressing.
- Make sure the pasta and meat are cooled before mixing with the dressing to prevent it from becoming watery.
- This salad can be made a day ahead and stored in the refrigerator for up to 2 days.
- For a lighter version, swap mayonnaise with Greek yogurt and use reduced-fat cheese.
- Serve with tortilla chips for added crunch and an authentic taco experience.
Keywords: Taco pasta salad, ground beef pasta salad, Mexican pasta salad, creamy taco salad, easy pasta salad
Find it online: https://dinewithlily.com/taco-pasta-salad-recipe/
