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Taco Pasta Salad Recipe

Taco Pasta Salad Recipe
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4.5 from 16 reviews

This Taco Pasta Salad is a vibrant and flavorful dish that combines the best of Tex-Mex flavors with the convenience of a pasta salad. Packed with seasoned ground beef, cherry tomatoes, black beans, corn, and cheese, all tossed in a zesty sour cream dressing, this salad is perfect for a quick weeknight dinner or a delicious potluck contribution.

Ingredients

Units Scale

Pasta:

  • 8 ounces rotini or elbow pasta

Taco Meat:

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1/2 cup water

Salad:

  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup shredded cheddar cheese
  • 1/2 cup red onion, finely diced
  • 1/2 cup chopped cilantro

Dressing:

  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Topping:

  • Crushed tortilla chips for topping (optional)

Instructions

  1. Cook Pasta: Cook pasta according to package directions. Drain and rinse under cold water, then set aside.
  2. Cook Taco Meat: In a skillet over medium heat, cook ground beef until browned. Drain excess fat, then add taco seasoning and water. Simmer for 5 minutes until thickened. Let cool slightly.
  3. Combine Salad: In a large bowl, mix together pasta, taco meat, tomatoes, black beans, corn, cheese, red onion, and cilantro.
  4. Prepare Dressing: In a small bowl, whisk together sour cream, salsa, lime juice, salt, and pepper. Pour over the salad and toss to coat.
  5. Chill and Serve: Chill the salad for at least 30 minutes before serving. Top with crushed tortilla chips if desired.

Notes

  • This salad can be made a day ahead and stored in the fridge.
  • Add diced avocado or bell peppers for extra freshness.

Nutrition

Find it online: https://easy-tapas-recipes.com/taco-pasta-salad-recipe-2/