Taco Pasta Salad (Printable Version)
Tender pasta meets classic taco flavors in a creamy zesty dressing. Ideal for gatherings and quick meals.
# What You'll Need:
→ Pasta Base
01 - 12 oz rotini or fusilli pasta
→ Protein Options
02 - 1/2 lb ground beef or turkey (optional)
→ Fresh Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup red onion, finely diced
05 - 1 red bell pepper, diced
06 - 1 cup iceberg or romaine lettuce, shredded
07 - 2 tbsp fresh cilantro, chopped
→ Pantry Vegetables
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup frozen corn, thawed
10 - 1/4 cup sliced black olives (optional)
→ Cheese & Toppings
11 - 1 cup shredded cheddar or Mexican blend cheese
12 - 1/2 cup crushed tortilla chips
→ Creamy Taco Dressing
13 - 2/3 cup sour cream
14 - 1/3 cup mayonnaise
15 - 2 tbsp taco seasoning
16 - 2 tbsp lime juice
17 - Salt and pepper to taste
# Step-by-Step:
01 - Boil pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and set aside in a large bowl.
02 - If using meat, brown ground beef or turkey in a skillet over medium heat, breaking apart until fully cooked. Drain excess fat and let cool slightly.
03 - Halve cherry tomatoes, dice red onion and bell pepper into small pieces, shred lettuce, and chop fresh cilantro. Thaw frozen corn and drain black beans well.
04 - Add cooled pasta, cooked meat (if using), all vegetables, black beans, corn, cheese, and olives to a large mixing bowl.
05 - Whisk together sour cream, mayonnaise, taco seasoning, lime juice, salt, and pepper in a small bowl until completely smooth and well combined.
06 - Pour dressing over salad ingredients and toss gently until all components are evenly coated. Adjust seasoning as needed.
07 - Just before serving, fold in crushed tortilla chips and fresh cilantro to maintain crisp texture.
# Expert Advice:
01 -
- You get all those crave worthy taco flavors without heating up your kitchen
- The creamy zesty dressing keeps everything perfectly moist and incredibly addictive
02 -
- Mix in those tortilla chips right before serving or they will turn sad and soggy
- The pasta needs to be completely cool before mixing or the dressing will melt into weirdness
03 -
- Cut all your vegetables slightly larger than you think you need so they do not get lost in the pasta
- Double the dressing recipe and use half as a dip for the extra tortilla chips