Taco Pasta Salad

Taco Pasta Salad is the ultimate mashup of two crowd favorites — creamy pasta salad and zesty taco flavors. Perfect for potlucks, BBQs, or busy weeknights, this colorful dish brings a fiesta of flavor to your table in just 30 minutes.

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Prep Time 15

Cook Time 15

Chilling Time 30

Total Time 30

Course Main Course, Salad

Cuisine Fusion, Mexican-Inspired

Servings servings

Calories 420 kcal

Equipment

Large Pot
Skillet
Mixing Bowl
Whisk

Ingredients

12 oz rotini or elbow pasta
1 lb lean ground beef or turkey
1 packet taco seasoning or homemade blend
1 cup cherry tomatoes halved
1 cup black beans drained and rinsed
1 cup corn fresh, frozen, or canned
1 cup shredded cheddar or Mexican blend cheese
1/2 cup diced red onion
1/2 cup diced bell pepper any color
1/2 cup chopped cilantro
1 cup sour cream or Greek yogurt
1/2 cup salsa
1 lime juiced
salt and pepper to taste

Instructions

Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
In a skillet, cook the ground beef or turkey over medium heat until browned. Add taco seasoning and a splash of water, simmering for 2–3 minutes until well coated. Let cool slightly.
In a large bowl, combine the cooked pasta, taco meat, tomatoes, black beans, corn, cheese, onion, bell pepper, and cilantro.
In a small bowl, whisk together sour cream (or Greek yogurt), salsa, lime juice, and a pinch of salt and pepper.
Pour dressing over the pasta mixture and toss until evenly coated.
Chill for 30 minutes before serving for best flavor.

Notes

Serve chilled or at room temperature. Add avocado or top with crushed tortilla chips before serving for extra flavor and crunch.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 24gFat: 20gSaturated Fat: 8gCholesterol: 65mgSodium: 720mgPotassium: 460mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 180mgIron: 2.6mg

Keyword easy dinner, meal prep, Pasta Salad, Summer Salad, Taco Salad