Description
This Taco Pasta Salad combines flavorful ground beef, fresh vegetables, and a creamy dressing for a delightful, quick meal that’s perfect for any summer gathering. Enjoy the vibrant mix of ingredients and the ease of preparation, making it a go-to choice for busy weeknights or sunny picnics.
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 as per the package direction, drain it, and rinse in cold water until cooled.
- In a large bowl, combine the cooled pasta with the seasoned ground beef, diced tomatoes, corn, black beans, chopped red bell pepper, diced red onion, sliced green onions, shredded cheddar cheese, and chopped cilantro.
- In a separate bowl, whisk together the salsa, mayonnaise, sour cream, lime juice, and additional cilantro, then pour over the pasta mixture.
- Toss everything together until well combined and enjoy!
Notes
For extra flavor, consider adding diced avocado or jalapeños to the salad.
This dish can be made ahead of time; it stays fresh in the fridge for up to 2 days.
Feel free to substitute ground beef with turkey or chicken for a lighter option.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg