Taco Pasta Salad (Printable)
Flavorful fusion of taco ingredients and tender pasta in creamy zesty dressing, ideal for gatherings or quick meals.
# What You Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Meats (optional)
02 - 1/2 lb ground beef or turkey
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup canned black beans, rinsed and drained
05 - 1 cup frozen corn, thawed
06 - 1/2 cup red onion, finely diced
07 - 1 red bell pepper, diced
08 - 1 cup iceberg or romaine lettuce, shredded
→ Cheese & Toppings
09 - 1 cup shredded cheddar or Mexican blend cheese
10 - 1/2 cup crushed tortilla chips
11 - 1/4 cup sliced black olives (optional)
12 - 2 tbsp fresh cilantro, chopped
→ 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
# Directions:
01 - Cook pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking process, and set aside to cool completely.
02 - If using meat, brown ground beef or turkey in a skillet over medium heat until fully cooked, breaking apart with a spoon. Drain excess fat and allow to cool before combining with other ingredients.
03 - In a large mixing bowl, combine cooked pasta, cooked meat (if using), cherry tomatoes, black beans, corn, red onion, bell pepper, lettuce, cheese, and black olives.
04 - In a separate small bowl, whisk together sour cream, mayonnaise, taco seasoning, lime juice, salt, and pepper until completely smooth and well incorporated.
05 - Pour the creamy dressing over the salad mixture. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
06 - Immediately before serving, fold in crushed tortilla chips and fresh cilantro to maintain optimal texture.
07 - Serve chilled or at room temperature. Best enjoyed the same day it is prepared for optimal texture and flavor.
# Expert Hints:
01 -
- Everything you love about tacos gets tossed into a pasta salad that feeds a crowd
- The creamy zesty dressing keeps surprisingly well for picnics and parties
02 -
- The pasta will absorb some of the dressing as it sits so make a little extra if serving leftovers the next day
- Tortilla chips get soggy quickly so never mix them in until the moment you are ready to eat
03 -
- Rinse your pasta with cold water until it is completely cool to prevent it from continuing to cook
- Pat your thawed corn and vegetables dry with paper towels so the dressing does not get watery