Taco Pasta Salad (Printable Version)
Tender pasta meets classic taco flavors in a creamy, zesty dressing. Ideal for gatherings and easy 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
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
# How To Make:
01 - Boil 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, breaking apart with a spatula until fully cooked. Drain excess fat and allow to cool.
03 - In a large mixing bowl, combine cooled pasta, cooked meat (if using), cherry tomatoes, black beans, corn, red onion, bell pepper, lettuce, shredded cheese, and black olives.
04 - Whisk together sour cream, mayonnaise, taco seasoning, lime juice, salt, and pepper in a small bowl until smooth and well combined.
05 - Pour dressing over salad mixture and toss thoroughly until all ingredients are evenly coated with the creamy dressing.
06 - Just before serving, fold in crushed tortilla chips and fresh cilantro to maintain crunch and freshness.
# Expert Advice:
01 -
- It is the ultimate crowd pleaser that disappears faster than you can serve it
- You get all those crave worthy taco flavors without heating up the kitchen for hours
- The dressing creates this incredible creamy coating that makes every single ingredient pop
02 -
- The tortilla chips will lose their crunch within minutes of hitting the dressing, so fold them in at the absolute last second
- This salad tastes infinitely better after it has chilled for at least an hour, giving all those flavors time to mingle and develop
03 -
- Shred your own cheese from a block instead of buying pre shredded cheese for better melting and creamier texture
- Let the salad sit for at least 30 minutes before serving to let the pasta absorb all that incredible dressing