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Taco Pasta Salad

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A vibrant and flavorful Taco Pasta Salad combining rotini pasta, taco-spiced ground beef, and a medley of vegetables, all tossed in creamy French dressing.

Ingredients

Scale
  • 8 oz rotini pasta
  • 1 lb ground beef
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers, diced
  • 1 cup corn, canned or frozen
  • 1 cup black beans, drained and rinsed
  • 1/2 cup French dressing
  • 1 teaspoon taco seasoning
  • Salt and pepper to taste
  • Chopped cilantro for garnish (optional)

Instructions

  1. Cook the rotini pasta according to package instructions. Once al dente, drain and rinse with cold water to halt cooking.
  2. Add the ground beef to a medium-sized skillet over medium heat. Cook until browned, about 7-10 minutes, then drain excess fat and stir in taco seasoning.
  3. Combine the cooled pasta, cooked beef, cherry tomatoes, bell peppers, corn, and black beans in a large mixing bowl.
  4. Pour in the French dressing and mix gently to ensure even coating.
  5. Season with salt and pepper to taste. Adjust dressing to preference.
  6. Serve chilled or at room temperature, garnished with cilantro if desired.

Notes

Make up to a day in advance; flavors meld beautifully. Experiment with add-ins like avocados or jalapeños for customization.

Nutrition

Keywords: Taco Pasta Salad, easy salad, summer recipes, picnic food

Find it online: https://oliviatable.com/taco-pasta-salad-3/