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Taco Pasta Salad

A colorful and delicious taco pasta salad that's easy to make and packed with flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Mexican
Calories: 430
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 8 oz pasta (elbow or shell) Use your preferred type of pasta.
  • 1 lb ground beef or turkey Opt for turkey for a healthier choice.
  • 1 packet taco seasoning Any brand will do; adjust water as per package instructions.
Vegetables and Toppings
  • 1 can black beans Rinsed and drained.
  • 1 cup corn Canned or frozen; frozen is preferred for crunch.
  • 1 red bell pepper Diced.
  • 1 cup cherry tomatoes Halved for added color and flavor.
  • 1 cup shredded cheese Cheddar or Mexican blend.
Dressings
  • 1/2 cup ranch dressing For creaminess.
  • 1/2 cup salsa Adds flavor; adjust to taste.
  • Salt and pepper To taste.

Method
 

Cooking Pasta
  1. Cook the pasta according to the package instructions (about 8-10 minutes), stirring occasionally. Once tender, drain and set aside.
Preparing the Meat
  1. In a skillet, cook the ground beef or turkey on medium heat until browned (about 6-8 minutes). Drain any excess fat and add the taco seasoning. Follow package instructions for adding water, then let it simmer for a few minutes.
Combining Ingredients
  1. In a large bowl, combine the cooked pasta, seasoned meat, black beans, corn, diced bell pepper, halved cherry tomatoes, and shredded cheese.
Making the Dressing
  1. In a separate bowl, mix ranch dressing and salsa. Pour this mixture over the pasta salad and toss to combine.
Final Seasoning and Chilling
  1. Season with salt and pepper to taste. Let the salad chill in the refrigerator for at least 30 minutes before serving to meld the flavors.

Notes

Chilling the salad enhances the flavor. A larger bowl makes mixing easier. For serving, a big bowl is ideal at picnics or barbecues.