Taco Pasta Salad Recipe
This vibrant taco pasta salad blends all the ingredients of a classic taco salad with a creamy Mexican-style dressed pasta.
Servings: 8
Calories: 586kcal
Ingredients
For the Pasta
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 3 cups dry short-cut pasta such as rotini or macaroni
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- 1 cup canned black beans drained and rinsed
- ½ cup canned black olives drained and sliced
- ¼ cup red onion diced
- 1 cup cherry tomatoes quartered
- 1 cup cheddar cheese shredded
- fresh cilantro chopped (to garnish)
- tortilla chips (optional)
For the Dressing
- 1 cup mayo
- ¼ cup sour cream
- 1 tablespoon taco seasoning
- 1 tablespoon hot sauce optional
- salt and pepper to taste
Instructions
- Brown the beef in a frying pan over medium-high heat. Take the pan off the heat, add the 2 tablespoons taco seasoning to the beef and mix well. Set aside.
- Cook the pasta al dente, according to package directions. Drain the pasta and rinse with cool water to stop the cooking process.
- Mix the dressing ingredients together and season with salt and pepper, to taste.
- In a large bowl, combine the pasta and beef with the rest of the ingredients. Add the dressing and mix well.
- You can serve right away or cover and chill for later. Garnish with chopped cilantro when serving. If desired, you can also crush some tortilla chips on top (when serving) to add some crunch.
Notes
- ‘Al dente’ simply means tender, but not too soft. Taste and test your pasta often, then drain as soon as it is soft enough to bite. This prevents the texture from becoming too soft and mushy when mixed with the other ingredients and dressing.
- Leftovers can be stored in a covered container in the fridge for up to 3 to 4 days.
Nutrition
Calories: 586kcal | Carbohydrates: 49g | Protein: 25g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 1025mg | Potassium: 493mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 28mg | Calcium: 142mg | Iron: 3mg
