Taco Pasta Salad Recipe

Table of Contents

A fusion of tacos and pasta salad, this dish is loaded with flavor, featuring seasoned beef, fresh veggies, and a creamy, zesty dressing. Perfect for potlucks, meal prep, or an easy dinner!

Ingredients

For the Salad:

2 cups pasta (rotini, penne, or shells)

1 lb ground beef (or turkey)

1 packet taco seasoning

½ cup water

1 cup cherry tomatoes, halved

1 cup black beans, drained & rinsed

1 cup corn (canned, frozen, or fresh)

½ cup red onion, diced

1 cup shredded cheddar cheese

1 cup romaine lettuce, chopped

½ cup black olives, sliced (optional)

1 avocado, diced (optional)

1 cup crushed tortilla chips (for garnish, optional)

For the Dressing:

½ cup sour cream (or Greek yogurt for a healthier version)

¼ cup mayonnaise

¼ cup salsa

1 tbsp lime juice

½ tsp garlic powder

½ tsp cumin

Salt & pepper to taste

Instructions

Cook the Pasta:

Boil pasta according to package directions. Drain, rinse with cold water, and set aside.

Prepare the Taco Meat:

In a skillet, cook ground beef over medium heat until browned. Drain excess fat.

Add taco seasoning and ½ cup water, stirring until well combined. Simmer until thickened, then let cool.

Make the Dressing:

In a small bowl, whisk together sour cream, mayonnaise, salsa, lime juice, garlic powder, cumin, salt, and pepper.

Assemble the Salad:

In a large bowl, mix cooked pasta, seasoned beef, tomatoes, black beans, corn, red onion, and cheese.

Pour the dressing over the salad and toss to coat.

Add Fresh Toppings:

Gently mix in chopped lettuce, black olives, and avocado (if using).

Garnish with crushed tortilla chips for a crispy texture.

Serve & Enjoy!

Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutritional Facts (Per Serving, Approximate):

Calories: ~350-400
Protein: 18g
Carbs: 40g
Fat: 15g
Fiber: 6g