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Taco Pasta Salad

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A vibrant summer dish that combines rotini pasta, ground beef, and colorful veggies in a creamy dressing for a refreshing take on classic tacos.

Ingredients

Scale
  • 8 ounces rotini pasta
  • 1 pound ground beef
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, canned or frozen
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 1 cup shredded cheddar cheese
  • 1 cup French dressing
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Begin by boiling water in a large pot. Add the rotini pasta and cook according to the package instructions until al dente. Drain and set aside, letting it cool slightly.
  2. Brown the Beef: In a skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon. Once cooked through, drain any excess fat for a leaner dish.
  3. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, browned beef, halved cherry tomatoes, black beans, corn, diced bell pepper, diced onion, and shredded cheddar cheese.
  4. Dress It Up: Pour the French dressing over the colorful mixture. Toss until everything is thoroughly coated and the flavors meld beautifully.
  5. Season: Sprinkle with salt and pepper to taste, ensuring a perfect balance.
  6. Chill and Serve: Cover the bowl and chill in the refrigerator for at least 30 minutes. This allows the flavors to marry, resulting in a more flavorful salad when served.

Notes

Customize with jalapeños for heat or avocado for creaminess. This salad stores well, making it an excellent option for meal prep.

Nutrition

Keywords: Taco Pasta Salad, Summer Salad, Easy Dinner, Potluck Recipe, Quick Recipe

Find it online: https://oliviatable.com/taco-pasta-salad-2/