Taco Pasta Salad (Printable)
Flavorful fusion of taco ingredients and tender pasta in a creamy zesty dressing
# What You Need:
→ Pasta Base
01 - 12 oz rotini or fusilli pasta
→ Meat Options
02 - 1/2 lb ground beef or turkey, browned and drained
→ Fresh Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup canned black beans, rinsed and drained
05 - 1 cup frozen corn, thawed
06 - 1/2 cup red onion, finely diced
07 - 1 red bell pepper, diced
08 - 1 cup shredded iceberg or romaine lettuce
→ Cheese & Garnishes
09 - 1 cup shredded cheddar or Mexican blend cheese
10 - 1/2 cup crushed tortilla chips
11 - 1/4 cup sliced black olives
12 - 2 tbsp fresh cilantro, chopped
→ Creamy Taco Dressing
13 - 2/3 cup sour cream
14 - 1/3 cup mayonnaise
15 - 2 tbsp taco seasoning
16 - 2 tbsp fresh lime juice
17 - Salt and black pepper to taste
# Steps:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking process, and set aside to cool completely.
02 - If including meat, heat a skillet over medium heat. Add ground beef or turkey and cook, breaking apart with a wooden spoon, until browned and fully cooked through. Drain excess fat and transfer to a plate to cool.
03 - In a large mixing bowl, add cooled pasta, cooked meat (if using), cherry tomatoes, black beans, corn, red onion, bell pepper, shredded lettuce, cheese, and black olives. Toss gently to distribute ingredients evenly.
04 - Whisk together sour cream, mayonnaise, taco seasoning, lime juice, salt, and pepper in a small bowl until completely smooth and well combined. Adjust seasoning to taste preference.
05 - Pour the prepared dressing over the salad mixture. Using a large spoon or clean hands, toss until all ingredients are evenly coated with the creamy dressing.
06 - Just before serving, fold in crushed tortilla chips and fresh cilantro to maintain optimal texture. Serve immediately or refrigerate until ready to serve.
# Expert Advice:
01 -
- Everything you love about tacos in a format that actually travels well to parties and picnics
- The creamy zesty dressing clings to every curve and twist of the pasta so no bite is bland
- Ready in 30 minutes and gets even better as it sits, making it perfect for meal prep
02 -
- The tortilla chips will get soggy if they sit too long in the dressing, so keep them separate until the very last moment
- This salad actually tastes better after it sits for an hour in the refrigerator, letting all those flavors really meld together
03 -
- Rinse your pasta under cold water until it is completely cool, otherwise the heat will wilt your lettuce and make the cheese melt
- Taste the dressing before pouring it in, then again after tossing, since pasta absorbs salt and you might need that final seasoning adjustment