Description
A refreshing and flavorful Taco Pasta Salad that combines pasta, ground beef, and fresh vegetables, perfect for a quick meal or a potluck.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned or frozen)
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup ranch dressing
- 1/4 cup salsa
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat. Stir in the taco seasoning and a splash of water, cooking for an additional 2-3 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the cooked pasta, ground beef, cherry tomatoes, corn, black beans, cheddar cheese, red onion, bell pepper, and cilantro.
- In a separate bowl, whisk together the ranch dressing and salsa. Pour the dressing over the pasta mixture and toss until everything is well coated.
- Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature, garnished with additional cilantro if desired.
Notes
- For a lighter version, substitute ground turkey or chicken for the beef.
- Add sliced jalapeños for a spicy kick or swap out the ranch dressing for a vinaigrette for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg