Taco Pasta Salad
Taco Pasta Salad takes taco night to the next level with tender pasta, taco-spiced beef, crisp veggies, black beans, and the most incredible homemade dressing.
Servings: 8 as a side (4 to 6 as a meal)
Cost: $14.54
Equipment
Ingredients
Dressing
- 1/2 cup mayo
- 1/2 cup sour cream can use light
- 2 limes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon paprika
- 1 teaspoon Sriracha sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Salad
- 3 cups rotini pasta
- 1 tablespoon olive oil
- 1 pound lean ground beef 93/7
- 1 package taco seasoning mix see note 1
- 1 small red bell pepper diced (3/4 cup)
- 2 cups cherry tomatoes halved or quartered
- 1/3 cup thinly sliced green onions 3 onions
- 1/3 cup finely chopped cilantro
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup frozen corn or fresh corn, see note 2
Instructions
- Zest and juice the limes to get 1/4 tsp zest and 2 tbsp juice, then whisk together with all other dressing ingredients in a bowl until smooth. Cover and refrigerate until ready to use.
- Bring 8 cups of water to a boil. Stir in 2 teaspoons of salt and 3 cups of pasta. Cook according to package instructions. Drain, rinse under cold water for 20 seconds, then let cool and dry.
- Heat oil in a large pan over medium-high heat. Add beef, let it sear, then crumble as it browns. Drain excess grease if needed, stir in taco seasoning, mix well, and let cool to room temperature.
- In a large bowl, combine cooled pasta, cooled beef, chopped peppers, tomatoes, green onions, cilantro, black beans, and corn (see note 1). Gently toss.
- Stir the dressing again, then pour over the salad just before serving (it doesn’t store well once dressed, as the pasta absorbs the dressing and the salad can become dry). Toss gently to coat. Taste and adjust salt and pepper as needed. For a creamier salad, add more mayo and sour cream until it’s just right. Enjoy immediately!
Video
Notes
Note 1: Or make your own taco seasoning.
Note 2: If using frozen corn, thaw it first and cook in a dry skillet to lightly char it. If using fresh corn, cut kernels straight off the cob or grill them first. To see grilling directions, follow the directions in this Elote recipe.
Storage: This salad doesn’t store well once dressed, so only add dressing to what you’ll eat right away.
Nutrition
Serving: 1serving | Calories: 583kcal | Carbohydrates: 84g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 708mg | Potassium: 834mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2601IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 4mg