Taco Pasta Salad
A delightful combination of taco flavors and pasta, this Taco Pasta Salad is easy to make, nutritious, and perfect for any occasion.
Ingrédients
Pasta and Protein
- 8 ounces rotini pasta Can use gluten-free pasta for a GF version.
- 1 pound ground beef Substitute with turkey or plant-based crumbles for alternatives.
Vegetables and Beans
- 1 cup cherry tomatoes, halved
- 1 cup corn, drained
- 1 cup black beans, rinsed and drained
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
Dressing
- 1/2 cup ranch dressing Can substitute with a yogurt-based or vinaigrette dressing.
- 1 tablespoon lime juice
Cheese
- 1 cup shredded cheddar cheese Omit for a dairy-free option.
Seasoning
- 1 packet taco seasoning
Instructions
Preparation
- Gather all your ingredients and prepare your vegetables by halving the cherry tomatoes, dicing the red onion, and chopping the cilantro.
Cooking Pasta
- In a large pot of salted water, cook the rotini pasta according to package instructions until al dente. Drain and set aside.
Cooking Beef
- In a skillet over medium heat, cook the ground beef until browned, about 6-8 minutes, stirring regularly.
- Drain excess fat, then add the taco seasoning according to package instructions.
Combining Ingredients
- In a large bowl, combine the cooked pasta, seasoned beef, cherry tomatoes, corn, black beans, cheddar cheese, red onion, and cilantro.
Making the Dressing
- In a small bowl, whisk together the ranch dressing and lime juice.
Finishing the Salad
- Pour the dressing over the salad and gently toss to combine.
- Cover the bowl and refrigerate for about 30 minutes before serving.
Notes
Store in an airtight container for up to 3 days. Best enjoyed cold, but can be reheated with added moisture if needed. Avoid freezing.