Description
A quick and delicious taco pasta salad that’s perfect for picnics, potlucks, or a quick weeknight dinner.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper
- 1/4 cup fresh cilantro, chopped
- 1/2 cup ranch dressing
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat and add taco seasoning. Follow the package instructions for adding water, usually about 2/3 cup. Let it simmer for about 5 minutes.
- In a large bowl, combine the cooked pasta, seasoned meat, black beans, corn, cherry tomatoes, cheese, red onion, bell pepper, and cilantro.
- In a small bowl, whisk together the ranch dressing, lime juice, salt, and pepper. Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving for the best flavor.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Cuisine: Mexican
Keywords: easy taco pasta salad, taco salad, pasta salad, quick dinner, potluck recipe