Description
Taco Pasta Salad is a delightful fusion of bold taco flavors and hearty pasta, perfect for any gathering. This vibrant dish features colorful bell peppers, protein-packed beans, and zesty seasoning, all tossed in a creamy dressing that elevates each bite. Whether it’s a summer barbecue or a cozy family dinner, this easy-to-make salad will impress your guests and satisfy your cravings for something delicious and unique.
Ingredients
Scale
- 12 oz rotini pasta
- 1 lb ground beef or turkey (lean)
- 2 tbsp taco seasoning
- 1 cup cherry tomatoes (halved)
- 1 cup bell peppers (diced; mix of red, yellow, green)
- 1/2 cup red onion (finely diced)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 cup corn (fresh or frozen)
- 1/4 cup fresh cilantro (chopped)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream or Greek yogurt
Instructions
- Boil water in a large pot with salt. Add rotini pasta and cook until al dente according to package instructions. Drain and rinse under cold water.
- In a skillet over medium heat, brown the ground beef or turkey until cooked through. Drain excess fat and stir in taco seasoning as per package directions.
- Chop cherry tomatoes, bell peppers, red onion, and cilantro. Rinse black beans and thaw corn if frozen.
- In a large bowl, mix cooked pasta, seasoned meat, veggies, black beans, corn, cheese, and cilantro until evenly distributed.
- Drizzle sour cream or Greek yogurt over the salad mixture. Toss gently to coat all ingredients with dressing. Adjust seasoning if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg