Taco Pasta Salad
A flavorful and fun chilled pasta salad with taco-inspired ingredients that’s perfect for meals, potlucks, or quick lunches.
Ingredients
Main Ingredients
- 12 oz rotini pasta You can also use shells or bow ties.
- 1 lb ground beef Substitute with ground turkey or chicken if desired.
- 1 pkg taco seasoning Use store-bought or homemade.
- 1 can black beans Rinsed and drained.
- 1 cup corn Canned, thawed frozen, or grilled.
- 1 cup diced tomatoes Can also use grape tomatoes.
- 1 medium red onion Or green onion for a milder flavor.
- 1 cup shredded cheese Cheddar, Mexican blend, or pepper jack.
- 1/4 cup cilantro Optional, adjust to taste.
Dressing
- 1/2 cup mayonnaise Can substitute with Greek yogurt.
- 1/2 cup sour cream
- 1 lime squeezed
- 1/4 cup salsa Adjust to taste; add hot sauce for spiciness.
- to taste salt and pepper
Crunchy Finish
- 1 cup crushed tortilla chips Keep separate until serving.
- 1 cup chopped romaine Optional for freshness.
Instructions
Preparation
- Boil the rotini pasta in salted water until just tender. Drain and rinse with cool water to stop the cooking.
- Cook the ground beef in a skillet until no longer pink. Drain excess grease, add taco seasoning and water, then simmer until thickened. Set aside to cool.
- In a large bowl, mix together mayonnaise, sour cream, lime juice, salsa, salt, and pepper. Adjust seasoning as needed.
- Combine the cooled pasta, meat, beans, corn, tomatoes, onion, cheese, and cilantro with the dressing in the bowl. Stir until well coated.
- Chill in the fridge for at least 30 minutes to allow flavors to meld.
- Before serving, add crushed tortilla chips for crunch.
Notes
This pasta salad is even better when made ahead of time. Hold back chips and greens until serving for the best texture.