Taco Pasta Salad
A delightful blend of pasta and classic taco flavors, this Taco Pasta Salad is perfect for potlucks, picnics, and casual dinners, offering a vibrant and customizable meal.
Ingredients
Pasta and Meat
- 8 oz pasta (e.g., rotini or penne) Choose a shape that holds sauces well.
- 1 lb ground beef or turkey Ground turkey can be a leaner option.
- 1 packet taco seasoning Adjust the amount based on desired spice level.
Vegetables and Add-ins
- 1 cup cherry tomatoes, halved Adds a fresh, sweet flavor.
- 1 cup black beans, drained and rinsed Can substitute with other types of beans.
- 1 cup corn (canned or frozen) Adds sweetness and texture.
- 1 cup diced bell peppers Any color will work; adds crunch.
- 1/2 cup red onion, diced For flavor; can substitute with green onions.
- 1 cup shredded cheddar cheese Use other cheese varieties for different flavors.
- 1/2 cup cilantro, chopped Fresh herbs enhance taste.
Dressing and Seasoning
- 1/4 cup lime juice Fresh lime juice is preferred for flavor.
- Salt and pepper to taste Adjust according to preference.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- In a skillet over medium heat, add the ground beef or turkey and cook until browned. Drain excess fat if necessary.
- Sprinkle in the taco seasoning and add water according to the package instructions. Cook until combined and aromatic.
Mixing
- In a large mixing bowl, combine the cooled pasta, seasoned meat, halved cherry tomatoes, black beans, corn, diced bell peppers, red onion, and chopped cilantro.
- Drizzle lime juice over the mixture and gently stir to combine. Season with salt and pepper as needed.
Serving
- Serve immediately or refrigerate to let flavors meld together for a few hours.
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Notes
For best taste, keep the dressing separate until serving if making ahead. Variations can include different proteins or additional spices for heat.