Description
A delicious and easy taco pasta salad that combines the flavors of tacos with pasta for a perfect dish!
Ingredients
Scale
- 8 ounces rotini pasta
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 cup salsa
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 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 along with a little water (as directed on the seasoning packet). Stir and simmer for about 5 minutes.
- In a large bowl, combine the cooled pasta, cooked meat, black beans, corn, cherry tomatoes, cheese, red onion, and cilantro.
- In a separate bowl, mix together salsa, sour cream, lime juice, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to customize the ingredients by adding avocado, bell peppers, or olives.
- This salad can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: taco pasta salad, easy pasta salad, Mexican pasta salad, taco salad, pasta salad recipe