Description
This Taco Pasta Salad is bursting with flavor from seasoned beef, fresh veggies, and a creamy dressing. It’s a quick, delicious option for meals or potlucks!
Ingredients
Scale
- 1 pound pasta (gluten-free for gluten-free)
- 1 pound taco seasoned ground beef (cooked)
- 1 cup tomatoes, diced
- 1 cup corn
- 1 cup black beans
- 1 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup green onions, thinly sliced
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons cilantro, chopped (optional)
- 1/2 cup salsa
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (or apple cider vinegar)
- 1 tablespoon cilantro (optional)
Instructions
- Cook the pasta according to the package instructions, then drain and rinse it in cold water until cooled.
- In a large bowl, combine the cooked pasta, seasoned ground beef, diced tomatoes, corn, black beans, diced red bell pepper, diced red onion, sliced green onions, shredded cheese, and optional cilantro.
- In another bowl, whisk together salsa, mayonnaise, sour cream, lime juice, and optional cilantro to create the dressing.
- Pour the dressing over the pasta mixture and gently toss to combine, then serve.
Notes
Substitute ground turkey or chicken for a lighter version.
Add avocados for extra creaminess and flavor.
This salad can be made ahead of time; just keep the dressing separate until serving.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg