Description
Taco Pasta Salad is a vibrant and flavorful Mexican-inspired dish that combines seasoned ground beef, fresh vegetables, and cooked pasta tossed in a creamy lime dressing. Perfect for picnics, BBQs, or as a satisfying main course, this salad is quick to prepare and can be customized to be vegetarian or meat-based.
Ingredients
Scale
Salad
- 8 ounces rotini or pasta of choice
- 1/2 pound ground beef or ground turkey
- 1 tablespoon taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn (frozen and thawed or canned)
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced red bell pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup sliced black olives (optional)
- 1 avocado, diced
Dressing
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- Salt and pepper to taste
Garnish
- Chopped cilantro (optional)
Instructions
- Cook the Pasta: Cook the rotini or your preferred pasta according to the package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta completely.
- Prepare the Meat: In a skillet over medium heat, cook the ground beef or turkey until fully browned. Drain any excess fat, then stir in the taco seasoning with a splash of water. Simmer for 1–2 minutes to meld flavors, then remove from heat and allow to cool.
- Combine Salad Ingredients: In a large bowl, mix together the cooled pasta, cooked taco meat, cherry tomatoes, black beans, corn, shredded cheddar cheese, diced red bell pepper, finely chopped red onion, sliced black olives if using, and diced avocado.
- Make the Dressing: In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, salt, and pepper until smooth and creamy.
- Toss and Chill: Pour the dressing over the salad mixture and toss gently until everything is evenly coated. Refrigerate the salad for at least 30 minutes to allow flavors to blend.
- Serve: Give the salad a final gentle toss, garnish with chopped cilantro if desired, and serve chilled.
Notes
- Add avocado just before serving to keep it fresh and prevent browning.
- For a vegetarian-friendly recipe, skip the ground meat and double the black beans.
- This salad is great for travel and holds up well for potlucks and BBQ gatherings.
