Description
This delicious taco pasta salad combines the flavors of a classic taco with the heartiness of pasta, making for a perfect side dish or a light meal.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 cup shredded cheddar cheese
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup ranch dressing
- 1/2 cup salsa
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and set aside to cool.
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
- Add taco seasoning to the meat and follow packet instructions to combine with water. Simmer until thickened.
- In a large bowl, combine the cooked pasta, taco meat, cherry tomatoes, black beans, corn, cheddar cheese, red onion, and cilantro.
- In a separate bowl, mix together the ranch dressing and salsa.
- Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for 30 minutes before serving to enhance the flavors.
Notes
- Feel free to customize with your favorite taco toppings like avocado or jalapeños.
- This salad can be made ahead of time and stored in the fridge for up to 2 days.
- Prep Time: 10
- Cook Time: 15
- Category: Salad
- Cuisine: Mexican
Keywords: taco pasta salad, easy pasta salad, taco salad, summer salad, potluck dish