Description
This taco pasta salad is a perfect blend of flavors and textures, combining your favorite taco ingredients with pasta for a delicious and satisfying dish.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup shredded cheddar cheese
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup ranch dressing
- 1/2 cup salsa
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
- Add the taco seasoning to the meat along with 1/4 cup of water. Stir to combine and simmer for 5 minutes.
- In a large bowl, combine the cooked pasta, seasoned meat, cherry tomatoes, black beans, corn, cheddar cheese, red onion, and cilantro.
- In a separate bowl, mix the ranch dressing and salsa together. Pour over the pasta salad and toss to coat evenly.
- Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- You can customize the salad by adding your favorite taco toppings like avocado, jalapeños, or sour cream.
- This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 500
- Fat: 15
- Carbohydrates: 35
- Fiber: 5
- Protein: 20
Keywords: taco pasta salad, easy taco salad, pasta salad, Mexican pasta salad, taco recipe, summer salad