Description

This Taco Pasta Salad brings together flavorful seasoned beef, fresh veggies, and a creamy dressing, making it a delicious option for quick dinners or potlucks. So simple to prepare, it’s perfect for summer meals that everyone will love.

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)

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Instructions

Begin by cooking the pasta according to the package instructions. Once done, drain and rinse it with cold water until it cools.
In a large mixing bowl, combine the cooled pasta, taco seasoned ground beef, diced tomatoes, corn, black beans, diced red bell pepper, red onion, green onions, cheddar cheese, and optional chopped cilantro.
In a separate bowl, prepare the dressing by mixing together the salsa, mayonnaise, sour cream, lime juice, and any additional cilantro if desired.
Pour the dressing over the pasta mixture and gently toss to combine all ingredients well before serving.

Notes

Feel free to swap in seasonal vegetables like zucchini or avocado for added freshness.
This salad can be made a day in advance; just keep the dressing separate until ready to serve.
Great served with tortilla chips for added crunch!

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 20g
Cholesterol: 50mg