Description
A vibrant and delicious Taco Pasta Salad that combines the comfort of taco night with refreshing salad elements, ready in just 30 minutes.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 cup corn (canned or frozen)
- 1 cup black beans, rinsed and drained
- 1/2 cup red onion, diced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup ranch dressing
- 1/4 cup salsa
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water according to package instructions until al dente, then drain and cool slightly.
- In a large skillet, brown the ground beef over medium heat, breaking it apart while cooking. Drain excess fat.
- Stir in taco seasoning with a splash of water and simmer for a couple of minutes.
- In a large bowl, combine cooked pasta, seasoned beef, cherry tomatoes, bell peppers, corn, black beans, red onion, cheese, and cilantro.
- In a small bowl, whisk together ranch dressing and salsa until smooth, then pour over the pasta mix.
- Toss until evenly coated, adding salt and pepper to taste.
- Serve immediately or chill for an hour for improved flavor.
Notes
Tastes better the next day! Ensure drained fat from beef to keep the salad fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Taco Pasta, Pasta Salad, Quick Dinner, Weeknight Meal, Affordable Meal