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Easy and flavorful 30-Minute Taco Pasta Salad served in a bowl

30-Minute Taco Pasta Salad

A quick and flavorful meal combining the delicious tastes of tacos with pasta in a vibrant salad. Perfect for busy weeknights or summer picnics.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning
  • 1 cup cherry tomatoes, halved
  • 1 cup corn, canned or frozen
  • 1 medium bell pepper, diced
  • 1 cup black beans, drained and rinsed
  • 1/2 cup red onion, diced
  • 1 cup shredded cheese
  • 1/4 cup cilantro, chopped
  • 1/2 cup ranch dressing or zesty dressing
  • Salt and pepper, to taste

Method
 

Preparation
  1. Cook the pasta according to package directions, then drain and rinse with cold water.
  2. In a large skillet over medium heat, cook the ground beef until browned, then drain any excess grease.
  3. Stir in the taco seasoning and a splash of water, and cook for a few minutes until combined.
  4. In a large bowl, combine the cooked pasta, seasoned beef, cherry tomatoes, corn, bell pepper, black beans, red onion, and cilantro.
  5. Drizzle with dressing and season with salt and pepper to taste.
  6. Toss everything together until well mixed.
  7. Serve immediately or refrigerate for better flavor.

Notes

This Taco Pasta Salad can be served cold or at room temperature. It's great as a main dish or as a side at BBQs. Store leftovers in an airtight container in the fridge for up to 3 days.