Creamy Ranch Taco Pasta Salad
Ingredients:
8 oz pasta (rotini or shells work well)
1 lb ground beef or ground turkey
1 packet taco seasoning mix
1 cup cherry tomatoes, halved
1 cup canned black beans, drained and rinsed
1 cup corn (canned and drained, or frozen and thawed)
1/2 cup diced bell pepper (any color)
1/2 cup diced red onion
1 cup shredded cheddar cheese
1/2 cup ranch dressing
1/2 cup sour cream
1/4 cup salsa (optional, for extra flavor)
Salt and pepper, to taste
Chopped fresh cilantro or green onions, for garnish
Instructions:
Cook the Pasta:
Boil the pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down. Set aside.
Cook the Meat:
In a skillet over medium heat, cook the ground beef or turkey until fully browned. Drain excess fat. Add the taco seasoning mix and 1/4 cup of water, stirring to coat the meat. Cook for an additional 2-3 minutes, until the seasoning is well absorbed. Set aside to cool slightly.
Prepare the Dressing:
In a large mixing bowl, whisk together the ranch dressing, sour cream, and salsa (if using). Add salt and pepper to taste.
Combine the Ingredients:
Add the cooked pasta, taco-seasoned meat, cherry tomatoes, black beans, corn, bell pepper, red onion, and shredded cheddar cheese to the bowl with the dressing. Toss everything until evenly coated.
Chill (Optional):
For best flavor, cover and refrigerate the pasta salad for at least 30 minutes to let the flavors meld together.
Serve:
Garnish with chopped cilantro or green onions before serving. Add a few extra dollops of salsa or a sprinkle of cheese on top if desired.
