Taco Pasta Salad
Ingredients:
12 oz rotini or shell pasta
1 pound ground beef or turkey
1 packet taco seasoning
1 cup cherry tomatoes, halved
1 cup bell pepper, diced (red, yellow, or green)
1 cup black beans, rinsed and drained
1 cup corn, drained (fresh, frozen, or canned)
1 cup shredded cheese (cheddar or Mexican blend)
½ cup red onion, diced
½ cup green onion, sliced
1 cup salsa (mild or spicy, depending on preference)
½ cup sour cream
½ cup ranch dressing
Optional toppings: sliced olives, avocado, cilantro, tortilla chips, lime wedges
Directions:
Cook the Pasta:
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Cook the Meat:
In a large skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain excess fat if necessary. Stir in the taco seasoning and follow the package instructions (usually adding a bit of water and simmering for a few minutes). Remove from heat and let it cool.
Prepare the Dressing:
In a small bowl, mix together the salsa, sour cream, and ranch dressing until well combined.
Combine the Ingredients:
In a large mixing bowl, combine the cooked pasta, taco meat, cherry tomatoes, bell pepper, black beans, corn, cheese, red onion, and green onion.
Add the Dressing:
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. Adjust seasoning with salt and pepper to taste.
Chill and Serve:
Refrigerate the taco pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with optional toppings such as olives, avocado, cilantro, tortilla chips, and lime wedges.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Servings: 6-8 servings