Taco Pasta Salad
This Taco Pasta Salad combines all your favorite taco flavors with tender pasta for a hearty, flavorful dish that’s perfect for potlucks, picnics, or a quick weeknight dinner!
Equipment
- Large pot for boiling pasta
- Skillet (for cooking ground beef)
- Mixing bowls
- Whisk
Ingredients
- For the Salad:
- 12 ounces rotini or penne pasta
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup cherry tomatoes halved
- 1 cup canned black beans rinsed and drained
- 1 cup canned corn rinsed and drained
- 1 cup shredded cheddar cheese
- ½ cup diced red onion
- 1 cup chopped romaine lettuce
- 1 avocado diced
- ½ cup sliced black olives optional
- For the Dressing:
- ¾ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional Garnishes:
- Crushed tortilla chips
- Fresh cilantro
- Diced jalapeños
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
- Prepare the ground beef:
- In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess grease and stir in the taco seasoning with ¼ cup of water. Simmer for 2–3 minutes. Remove from heat and allow to cool slightly.
- Make the dressing:
- In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Adjust seasoning to taste.
- Assemble the salad:
- In a large mixing bowl, combine the cooked pasta, seasoned ground beef, cherry tomatoes, black beans, corn, shredded cheese, red onion, and lettuce. Gently fold in the dressing until everything is evenly coated.
- Add toppings:
- Just before serving, gently mix in the avocado and top with crushed tortilla chips, cilantro, and diced jalapeños, if desired.