Taco Pasta Salad
A vibrant fusion of taco flavors and pasta, packed with fresh vegetables and a creamy dressing, perfect for potlucks or weeknight dinners.
Ingredients
Main Ingredients
- 8 ounces pasta (rotini or shell)
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned or frozen)
- 1/2 cup red onion, diced
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 1/2 cup ranch dressing or vinaigrette
- to taste Salt and pepper
Instructions
Preparation
- Cook the pasta according to package instructions and set aside.
- Brown your choice of ground beef or turkey in a skillet while draining excess fat.
- Stir in the taco seasoning, following the package instructions for best results.
- Combine the seasoned meat with the cooked pasta and fresh ingredients in a large bowl.
- Dress the entire mix with ranch dressing or vinaigrette and enjoy!
Notes
For a vegetarian twist, use beans as your protein source instead of meat. This salad can be served chilled or at room temperature, and it's best enjoyed within 3 to 5 days when stored in an airtight container.