Creamy Ranch Taco Pasta Salad Recipe
This Creamy Ranch Taco Pasta Salad is a delicious Tex-Mex inspired dish that combines the flavors of a classic taco with a creamy ranch dressing. It’s perfect for a potluck or as a main dish, offering a satisfying and flavorful meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Pasta:
- 12 ounces rotini or penne pasta
Taco Meat:
- 1/2 pound ground beef or ground turkey
- 2 tablespoons taco seasoning
- 1/2 cup water
Salad:
- 1 cup cherry tomatoes (halved)
- 1 cup canned corn (drained)
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red onion
- 1/4 cup sliced green onions
Dressing:
- 1/2 cup ranch dressing
- 1/4 cup sour cream
- 1 tablespoon lime juice
- Salt and black pepper to taste
Garnish:
- Crushed tortilla chips
- Chopped cilantro
Instructions
- Cook the Pasta: Boil the pasta until al dente, rinse, and set aside.
- Cook the Taco Meat: Brown the ground beef, add taco seasoning and water, simmer until thickened. Let cool.
- Combine Ingredients: In a bowl, mix pasta, taco meat, tomatoes, corn, beans, cheese, red onion, and green onions.
- Make the Dressing: Whisk ranch dressing, sour cream, lime juice, salt, and pepper. Pour over the salad and toss.
- Chill and Serve: Refrigerate for 30 minutes. Top with tortilla chips and cilantro before serving.
Notes
- You can use store-bought or homemade taco seasoning.
- For a vegetarian option, omit meat and add more beans or avocado.
- This salad is ideal for potlucks or as a main dish.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 45 mg
