Description
This Taco Pasta Salad is a crowd-pleasing fusion of Tex-Mex flavor and creamy pasta perfection. Made with rotini, seasoned beef, and a zesty dressing, it’s the perfect summer salad for BBQs, potlucks, or weeknight meals. Easy to make ahead, feed a crowd, and customize to your taste.
Ingredients
1 pound rotini pasta
1 pound ground beef
2 tablespoons taco seasoning
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
1 cup corn kernels
1 small red onion, thinly sliced
1 cup shredded cheddar cheese
1⁄2 cup sour cream
1⁄2 cup mayonnaise
2 tablespoons lime juice
1⁄4 cup chopped fresh cilantro
Instructions
1. Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente, then drain and rinse under cold water. Set aside to cool.
2. In a skillet over medium heat, cook ground beef until browned. Stir in taco seasoning and a splash of water. Simmer for a few minutes, then remove from heat and let cool.
3. In a large mixing bowl, whisk together sour cream, mayonnaise, lime juice, and a pinch of salt. This creates the creamy base.
4. Add the cooled pasta, taco-seasoned beef, cherry tomatoes, black beans, corn, red onion, shredded cheese, and chopped cilantro to the bowl. Gently toss to combine everything with the dressing.
5. Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
This salad tastes even better after chilling for a few hours.
You can swap ground beef with turkey, tofu, or black beans for a vegetarian version.
If the salad feels dry after refrigerating, stir in an extra spoonful of sour cream or lime juice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: No-Bake
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg