Description
A bold and creamy Taco Pasta Salad that combines seasoned beef, crunchy veggies, and zesty dressing in one irresistible bowl. Perfect for potlucks, BBQs, or weekday dinners. This Tex-Mex pasta salad is easy to make, feeds a crowd, and keeps well as leftovers.
Ingredients
1 pound rotini pasta
1 pound ground beef
1 packet taco seasoning
1 cup black beans
1 cup cherry tomatoes, halved
1 cup shredded cheddar cheese
1 cup corn (fresh, canned, or thawed from frozen)
1/2 red onion, thinly sliced
1 cup diced bell peppers (red, orange, or yellow)
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons lime juice
1/4 cup chopped fresh cilantro (optional)
Instructions
1. Boil a large pot of salted water and cook the rotini pasta according to package directions. Drain and rinse under cold water.
2. In a skillet, cook the ground beef until browned. Drain fat, then stir in taco seasoning with a splash of water. Simmer, then remove from heat to cool.
3. In a large bowl, whisk together sour cream, mayonnaise, and lime juice. Adjust with extra lime or salt to taste.
4. Add the cooked pasta, cooled beef, black beans, tomatoes, cheese, corn, onion, and bell peppers to the dressing. Toss to combine.
5. Cover and refrigerate for at least 30 minutes before serving. Garnish with cilantro or extra lime juice if desired.
Notes
Taco Pasta Salad can be made up to a day ahead for deeper flavor.
You can swap sour cream for Greek yogurt for a lighter version.
Leftovers taste even better the next day and are great for lunches.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Bake / Stove-Top
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 55mg