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.