Taco Pasta Salad (Printable)
Tender pasta with taco ingredients in a tangy cream dressing
# What You'll Need:
→ Pasta Base
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 It:
01 - Prepare pasta according to package directions. Drain thoroughly, rinse under cold water to stop cooking process, and set aside to cool completely.
02 - If using meat, heat skillet over medium heat. Brown ground beef or turkey until fully cooked, breaking apart with spatula during cooking. Drain excess fat and allow to cool.
03 - In 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 small bowl until completely smooth and well incorporated.
05 - Pour prepared dressing over salad mixture. Toss thoroughly until all ingredients are evenly coated with dressing.
06 - Just before serving, fold in crushed tortilla chips and fresh cilantro to maintain optimal texture.
07 - Serve immediately chilled or at room temperature for best flavor and texture.
# Expert Tips:
01 -
- Its the crowd pleasing dish that disappears first every single time
- You can make it ahead and it actually tastes better after the flavors mingle
02 -
- The tortilla chips will get soggy if added too early, so wait until the very last minute
- This salad needs at least 30 minutes in the fridge for the flavors to really come together
03 -
- Double the dressing and save half for drizzling over leftovers the next day
- Let the salad sit at room temperature for 20 minutes before serving for the best flavor