Description
This Taco Pasta Salad is a vibrant and flavorful dish combining tender pasta, seasoned ground beef, fresh vegetables, and a creamy lime dressing. Perfect for a quick lunch, potluck, or light dinner, it merges classic taco flavors with the ease of a chilled pasta salad, offering a satisfying and colorful meal ready in just 25 minutes.
Ingredients
Scale
Pasta and Protein
- 8 oz rotini or pasta of choice
- 1 tablespoon olive oil
- 1/2 lb ground beef or turkey
- 1 packet taco seasoning
Vegetables and Cheese
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup shredded cheddar cheese
- 1/4 red onion, diced
- 1/4 cup chopped cilantro
Dressing
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool, then set aside.
- Prepare the Meat: In a skillet, heat olive oil over medium heat. Add ground beef or turkey and cook until browned. Drain excess fat, then stir in taco seasoning and cook for another minute. Remove from heat and set aside to cool.
- Combine Salad Ingredients: In a large bowl, combine the cooled pasta, cherry tomatoes, black beans, corn, shredded cheddar cheese, diced red onion, and chopped cilantro.
- Make the Dressing: In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, salt, and pepper until smooth.
- Toss the Salad: Add the cooled ground meat to the pasta mixture, pour the dressing over everything, and toss gently to combine.
- Chill and Serve: Serve immediately or refrigerate for at least 1 hour to allow flavors to meld for best taste.
Notes
- For a lighter option, substitute ground turkey for beef and use Greek yogurt instead of sour cream and mayonnaise.
- You can add diced avocado or jalapeños for extra creaminess and spice.
- This salad can be made a day in advance and kept covered in the refrigerator.
- Use gluten-free pasta to adapt the recipe for gluten intolerances.
- Leftovers keep well for up to 3 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
