Taco Pasta Salad
This Taco Pasta Salad is a delightful blend of familiar taco flavors, colorful pasta, and fresh vegetables, perfect for any gathering or quick dinner.
Ingredients
Pasta and Protein
- 8 oz Pasta (any shape you love—penne or rotini work beautifully!)
- 1 lb Ground Beef or Turkey Use turkey for a lighter option or a plant-based substitute.
Flavorings
- 1 packet Taco Seasoning Homemade or store-bought, both bring bold flavor.
- 1 lime Lime Juice From 1 lime to brighten the flavors.
- to taste Salt and Pepper
Vegetables
- 1 red Bell Pepper (adds crunch and sweetness)
- 1 yellow Bell Pepper (adds crunch and sweetness)
- ½ small Red Onion For a tangy bite.
- 1 cup Cherry Tomatoes, halved Provides juicy bursts of flavor.
- 1 can Black Beans, rinsed and drained Packed with protein.
- 1 cup Corn Fresh, frozen, or canned—all work!
- a handful Fresh Cilantro, chopped For a fresh touch.
Dairy
- 1 cup Shredded Cheese Cheddar or a Mexican blend is ideal.
- ½ cup Sour Cream or Greek Yogurt For a healthier twist.
Instructions
Cooking
- In a large pot, bring water to a boil. Add a generous pinch of salt, then stir in the pasta. Cook according to package instructions until al dente. Drain and set aside, allowing it to cool slightly.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.
- Sprinkle the taco seasoning over the cooked meat, stirring well to coat. Add a splash of water if needed, and let it simmer for a few minutes until fragrant.
Combining Ingredients
- In a large mixing bowl, combine the cooked pasta, seasoned meat, bell peppers, red onion, cherry tomatoes, black beans, corn, and half of the cheese.
- In a separate small bowl, mix the sour cream (or Greek yogurt), lime juice, and season with salt and pepper. Pour this creamy dressing over the pasta mixture and toss until everything is well-coated.
- Top with the remaining cheese and fresh cilantro. Give it one last gentle mix.
Serving
- Serve with an extra squeeze of lime on top and perhaps some tortilla chips on the side for that delightful crunch.
Notes
This dish is great for meal prep. Make it a day in advance to let the flavors meld together beautifully. Store leftovers in the refrigerator for up to three days, in an airtight container.