Taco Pasta Salad
A flavorful pasta salad with ground beef, vegetables, and a creamy taco-inspired dressing.
Equipment
- large pot
- Skillet
- Mixing bowl
Ingredients
For the Pasta and Beef
- 8 ounces rotini pasta
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 packet taco seasoning 1 oz
- ½ cup water
For the Vegetables
- 1 cup cherry tomatoes halved
- 1 cup canned corn drained
- 1 cup canned black beans rinsed and drained
- 1 red bell pepper chopped
- ¼ cup red onion finely diced
- ½ cup shredded cheddar cheese
For the Dressing
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- ¼ cup chopped cilantro
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Stir in taco seasoning and water. Simmer for 5 minutes, then remove from heat.
- In a large bowl, combine cooked pasta, seasoned beef, cherry tomatoes, corn, black beans, red bell pepper, red onion, and cheddar cheese.
- In a small bowl, mix sour cream, mayonnaise, lime juice, and cilantro. Season with salt and pepper to taste.
- Pour the dressing over the pasta mixture and toss to combine. Serve chilled or at room temperature.
Notes
For a spicier version, add diced jalapeños or a dash of hot sauce to the dressing.