Creamy Ranch Taco Pasta Salad
Ingredients:
12 oz rotini pasta (or any short pasta)
1 lb ground beef (or turkey)
1 packet taco seasoning
1 cup cherry tomatoes, halved
1/2 cup black beans, rinsed and drained
1/2 cup corn kernels (canned or fresh)
1/2 cup shredded cheddar cheese
1/4 cup green onions, chopped
1/4 cup black olives, sliced (optional)
1/2 cup sour cream
1/2 cup ranch dressing
2 tbsp lime juice
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Directions:
Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and rinse with cold water to cool it down. Set aside.
Cook the Ground Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and stir in the taco seasoning. Cook for another 2-3 minutes. Remove from heat and let cool slightly.
Prepare the Dressing: In a small bowl, whisk together the sour cream, ranch dressing, lime juice, salt, and pepper until smooth and creamy.
Combine the Ingredients: In a large mixing bowl, combine the cooled pasta, seasoned ground beef, cherry tomatoes, black beans, corn, shredded cheese, green onions, and black olives (if using).
Add the Dressing: Pour the creamy ranch dressing over the pasta mixture and toss everything together until evenly coated.
Chill and Serve: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Garnish with fresh cilantro before serving.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Kcal: Approx. 450 kcal per serving | Servings: 6