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Taco Pasta Salad

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A vibrant blend of pasta, seasoned beef, colorful veggies, and creamy dressings, creating a delightful fiesta in every bite.

Ingredients

Scale
  • 8 oz pasta (e.g., rotini or penne)
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (canned or frozen)
  • 1 bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1 cup shredded cheese (e.g., cheddar or Mexican blend)
  • 1/2 cup salsa
  • 1/4 cup ranch dressing (or zesty dressing of choice)
  • Chopped cilantro (optional, for garnish)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside to cool slightly.
  2. Brown the beef: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.
  3. Season the beef: Stir in the taco seasoning and cook according to package instructions to infuse the beef with flavor.
  4. Combine ingredients: In a large mixing bowl, add the cooked pasta, taco-seasoned beef, cherry tomatoes, corn, bell pepper, red onion, and cheese. Stir gently to combine.
  5. Mix dressings: In a smaller bowl, whisk together the salsa and ranch dressing. Pour this mixture over the pasta and beef. Toss gently until everything is well coated.
  6. Taste and adjust: Sample the salad and adjust seasoning as desired.
  7. Serve: You can serve immediately or refrigerate for an hour for a refreshing chilled salad. Garnish with chopped cilantro before serving.

Notes

Can be made ahead of time, and customizable with various proteins and veggies. Best enjoyed fresh from the fridge.

Nutrition

Keywords: pasta salad, taco salad, easy recipe, comfort food, quick meal

Find it online: https://oliviatable.com/taco-pasta-salad-4/