Taco Pasta Salad

This Taco Pasta Salad is a fiesta in a bowl! Packed with zesty taco flavors, tender pasta, fresh veggies, and a creamy, spiced dressing, it’s perfect for potlucks, barbecues, or a quick weeknight dinner. Serve it as a main dish or a side, and watch it disappear in no time!

Necessary Kitchen Equipment

• Large pot
• Strainer
• Mixing bowls
• Whisk
• Spatula

Ingredients

For the Salad:

• 8 ounces rotini pasta
• 1 pound ground beef or ground turkey
• 1 packet taco seasoning (or homemade, about 2 tablespoons)
• 1 cup cherry tomatoes, halved
• 1 cup shredded lettuce
• 1 cup shredded cheddar cheese
• 1 cup canned black beans, rinsed and drained
• 1 cup canned corn, drained
• ½ cup red onion, diced
• 1 cup tortilla chips, crushed

For the Dressing:

• 1 cup sour cream
• ½ cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

Step-by-Step Instructions

1. Cook the Pasta:

Boil the rotini pasta in salted water according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.

2. Cook the Ground Meat:

In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the taco seasoning and a splash of water, stirring until well combined. Remove from heat and let cool slightly.

3. Prepare the Dressing:

In a bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.

4. Assemble the Salad:

In a large mixing bowl, combine the cooked pasta, taco-seasoned meat, cherry tomatoes, shredded lettuce, shredded cheddar cheese, black beans, corn, and red onion. Pour the dressing over the salad and toss until everything is well coated.

5. Add the Crunch:

Just before serving, sprinkle the crushed tortilla chips over the top for added crunch.

Recipe Tips

• Customize Veggies: Add diced avocado, jalapeños, or bell peppers for extra flavor.
• Make It Spicy: Mix in a dash of hot sauce or cayenne pepper for a kick.
• Meal Prep-Friendly: Store the salad and tortilla chips separately to maintain crunchiness.

What to Serve with This Dish

• Grilled Chicken: Makes a hearty pairing.
• Guacamole and Chips: A perfect appetizer or side.
• Mexican Rice: To keep with the theme.

Frequently Asked Questions

1. Can I make this ahead of time? Yes, but wait to add the tortilla chips until just before serving.

2. Can I use a different type of pasta? Absolutely! Bowtie, penne, or macaroni work well too.

3. How do I store leftovers? Store in an airtight container in the fridge for up to 3 days, keeping tortilla chips separate.

This Taco Pasta Salad is bursting with vibrant flavors and textures, making it an irresistible dish for any occasion!

Taco Pasta Salad

This Taco Pasta Salad is a fiesta in a bowl! Packed with zesty taco flavors, tender pasta, fresh veggies, and a creamy, spiced dressing, it's perfect for potlucks, barbecues, or a quick weeknight dinner.

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Equipment

• Large pot
• Strainer
• Mixing bowls
• Whisk
• Spatula

Ingredients

  

• For the Salad:
• 8 ounces rotini pasta
• 1 pound ground beef or ground turkey
• 1 packet taco seasoning or homemade, about 2 tablespoons
• 1 cup cherry tomatoes halved
• 1 cup shredded lettuce
• 1 cup shredded cheddar cheese
• 1 cup canned black beans rinsed and drained
• 1 cup canned corn drained
• ½ cup red onion diced
• 1 cup tortilla chips crushed
• For the Dressing:
• 1 cup sour cream
• ½ cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste

Instructions

 

• Cook the Pasta:
• Boil the rotini pasta in salted water according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
• Cook the Ground Meat:
• In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the taco seasoning and a splash of water, stirring until well combined. Remove from heat and let cool slightly.
• Prepare the Dressing:
• In a bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
• Assemble the Salad:
• In a large mixing bowl, combine the cooked pasta, taco-seasoned meat, cherry tomatoes, shredded lettuce, shredded cheddar cheese, black beans, corn, and red onion. Pour the dressing over the salad and toss until everything is well coated.
• Add the Crunch:
• Just before serving, sprinkle the crushed tortilla chips over the top for added crunch.

Notes

Customize Veggies: Add diced avocado, jalapeños, or bell peppers for extra flavor.
Make It Spicy: Mix in a dash of hot sauce or cayenne pepper for a kick.