Taco Pasta Salad
Taco Pasta Salad is a vibrant and delicious fusion of traditional taco flavors and hearty pasta. This colorful dish features rotini pasta tossed with seasoned ground meat, fresh vegetables, and a creamy dressing that brings everything together. Perfect for picnics, potlucks, or cozy family dinners, Taco Pasta Salad is sure to be a crowd-pleaser that keeps everyone coming back for seconds. Easy to prepare and adaptable to your taste, this salad is an unforgettable culinary experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Main
- Method: Mixing
- Cuisine: American/Mexican
Ingredients
Scale
- 8 oz rotini pasta
- 1 lb lean ground beef or turkey
- 2 tbsp taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1/2 cup red onion, finely chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
Instructions
- Cook the rotini pasta in boiling salted water until al dente. Drain and rinse under cold water.
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Stir in the taco seasoning per package instructions.
- Allow the seasoned meat to cool slightly before combining it with the cooled pasta in a large mixing bowl.
- Chop the cherry tomatoes, bell peppers, red onion, and cilantro; add them to the bowl.
- Drizzle lime juice and sour cream (or yogurt) over the mixture; toss gently until all ingredients are coated evenly.
- Serve chilled and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Feel free to substitute shredded chicken or omit meat for a vegetarian option. Add jalapeños for extra heat if desired. The salad can be made one day ahead for enhanced flavor.