Description

This Taco Pasta Salad is bursting with flavor and freshness, featuring pasta, seasoned beef, colorful veggies, and a creamy dressing for a hassle-free summer meal. Enjoy it as a quick lunch or a satisfying side dish at gatherings.

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

Cook the pasta according to package instructions, then drain and rinse in cold water until cooled.
In a large bowl, combine the cooled pasta, cooked taco seasoned beef, diced tomatoes, corn, black beans, diced red bell pepper, diced red onion, sliced green onions, shredded cheddar cheese, and cilantro (if using).
In a separate bowl, mix together the salsa, mayonnaise, sour cream, lime juice, and cilantro (if using).
Pour the dressing over the pasta mixture, combine well, and enjoy!

Notes

For a spicier kick, add jalapeños or hot sauce to the salad.
This dish can be made a day in advance; just mix in the dressing right before serving to keep the pasta from getting soggy.
Feel free to customize the veggies based on what you have on hand.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 5g
Protein: 20g
Cholesterol: 50mg