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Taco Pasta Salad

A vibrant and hearty Taco Pasta Salad, perfect for potlucks and BBQs, featuring fusilli pasta, seasoned beef, and a mix of fresh vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish, Salad
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz fusilli pasta
  • 1 lb ground beef can substitute with ground turkey
  • 1 packet taco seasoning preferably Old El Paso brand
  • 1 cup cherry tomatoes halved
  • 1 cup corn canned or frozen
  • 1 cup black beans drained and rinsed
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/2 cup diced red onion
  • 1/2 cup diced bell pepper mix colors if desired
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup salsa medium heat preferred
  • 1/4 cup sour cream
  • Salt and pepper to taste sea salt preferred

Method
 

Cooking Pasta
  1. Bring a pot of salted water to a boil and cook the fusilli according to package instructions, stirring occasionally. Drain and set aside.
Browning Beef
  1. In a large skillet, brown the ground beef over medium heat. Sprinkle in the taco seasoning and mix until well combined.
Mix Ingredients
  1. In a large bowl, combine cooked pasta, seasoned beef, cherry tomatoes, corn, black beans, cheese, red onion, bell pepper, and cilantro. Mix well.
Make Dressing
  1. In a smaller bowl, mix together the salsa and sour cream until creamy.
Combine and Season
  1. Pour the salsa mixture over the pasta salad and gently toss. Taste and add salt and pepper as needed.
Serve or Chill
  1. Serve immediately or chill in the fridge for 30 minutes to enhance flavors.

Notes

Use a large bowl to prevent spills when mixing. Consider adding diced avocado for creaminess or jalapeños for a kick. Make sure to choose a salsa that you enjoy for the best flavor.