Taco Pasta Salad Tex-Mex Fusion (Print Page)
Tender pasta with seasoned beef, beans, corn, and fresh vegetables in a tangy cream dressing
# 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
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 the pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop cooking process. Set aside to cool completely.
02 - In a skillet over medium heat, brown the ground beef or turkey until fully cooked, breaking it apart with a spoon as it cooks. Drain excess fat and allow to cool before adding to salad.
03 - In a large mixing bowl, combine cooled pasta, cooked meat, cherry tomatoes, black beans, corn, red onion, bell pepper, lettuce, shredded cheese, and black olives.
04 - In a separate small bowl, whisk together sour cream, mayonnaise, taco seasoning, lime juice, salt, and pepper until smooth and well combined.
05 - Pour the creamy dressing over the salad ingredients. Toss gently until everything is 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.
# Expert Tips:
01 -
- Everything you love about tacos but in a refreshing cold pasta format that actually travels well
- The creamy zesty dressing coats every single bite and keeps people coming back for thirds
02 -
- The tortilla chips will get soggy if you add them too early so wait until the very last moment
- This salad tastes best after the flavors have had about 30 minutes to hang out together in the fridge
03 -
- Rinse your pasta with really cold water until it's completely cooled down so it doesn't wilt the vegetables
- Double the dressing recipe and keep extra on hand because pasta tends to absorb moisture as it sits