Taco Pasta Salad
A quick and delicious meal combining the flavors of tacos with hearty pasta, perfect for busy weeknights or meal prep.
Ingredients
Pasta and Proteins
- 8 oz pasta (like rotini or elbow)
- 1 lb ground beef Can substitute with ground turkey or chicken.
Seasonings and Sauces
- 1 packet taco seasoning Add water as needed per package instructions.
- 1/2 cup ranch dressing Can substitute for a light vinaigrette.
- 1/4 cup salsa Try a spicy version for more heat.
Vegetables and Toppings
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned or frozen)
- 1 each bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Mexican blend) Can omit for dairy-free.
- to taste salt and pepper
- Optional toppings (like avocado, cilantro, or sour cream) Get creative with toppings!
Instructions
Preparation
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, brown the ground beef over medium heat, breaking it apart as it cooks.
- Add the taco seasoning to the beef and follow package instructions.
Mixing
- In a big bowl, combine the cooked pasta, seasoned beef, cherry tomatoes, corn, bell pepper, red onion, black beans, and cheese. Mix well.
Final Touches
- In a small bowl, mix the ranch dressing and salsa together, then pour it over the pasta salad mixture and toss to coat.
- Season with salt and pepper to taste.
- Top with any optional toppings before serving, like avocado.
- Serve immediately or refrigerate for enhanced flavor.
Notes
Prep veggies ahead and store in the fridge. Leftovers last in an airtight container for 3-4 days. Reheat in the microwave as needed.