Taco Pasta Salad
A vibrant and flavorful Taco Pasta Salad combining the zest of Mexican spices with the comfort of pasta, perfect for a quick lunch or a party side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 8 oz rotini pasta
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup ranch dressing
- 1/4 cup salsa
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add taco seasoning and 2/3 cup water to the beef. Simmer for 5 minutes, then let cool slightly.
- In a large bowl, combine the cooled pasta, seasoned ground beef, cherry tomatoes, black beans, corn, red onion, and cilantro.
- In a small bowl, mix ranch dressing and salsa until well combined.
- Pour the dressing mixture over the salad ingredients and toss gently to coat.
- Sprinkle shredded cheddar cheese on top and gently mix.
- Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Notes
For a vegetarian version, substitute ground beef with seasoned black beans or plant-based meat crumbles. Serve chilled for best flavor.
Find it online: https://auntyspices.com/taco-pasta-salad/