Description
Mexican-inspired “Taco Pasta Salad” blends zesty pasta with classic taco flavors for a crowd-pleasing meal. Cool summer gatherings find their perfect companion in this quick, colorful dish you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 lb (450 g) ground beef or turkey
- 1 cup (100 g) shredded cheddar cheese
- ½ cup (120 g) sour cream
Vegetables and Beans:
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) canned black beans, rinsed and drained
- 1 cup (150 g) corn (fresh, canned, or frozen)
- ½ cup (50 g) red onion, finely diced
- ¼ cup (30 g) chopped cilantro (optional)
Pasta and Seasonings:
- 250 g (8 oz) pasta (rotini or penne work best)
- 1 packet taco seasoning (or homemade)
- ½ cup (120 ml) water
- ½ cup (120 g) salsa
- 2 tablespoons lime juice
- Tortilla chips, crushed, for topping (optional)
Instructions
- Immerse pasta in generously salted water, cooking until perfectly al dente. Rapidly cool the pasta under cold running water to halt further cooking and preserve its optimal texture.
- Heat a skillet and thoroughly brown the ground protein, stirring frequently until completely cooked. Eliminate excess fat and generously coat with zesty taco seasoning, incorporating a splash of water to activate and distribute the spices evenly.
- Transform fresh produce into uniform, bite-sized fragments: carefully dice tomatoes, bell peppers, red onion, and avocado with precision. Finely chop cilantro for a vibrant garnish.
- Craft a dynamic dressing by blending ranch with salsa, introducing a hint of lime juice for brightness. Taste and adjust seasonings, potentially incorporating a dash of hot sauce for additional complexity.
- Assemble the culinary composition by gently folding together the chilled pasta, seasoned protein, and crisp vegetable medley. Drizzle the prepared dressing, ensuring each ingredient receives a delicate coating.
- Elevate the dish with a generous sprinkle of sharp cheddar cheese, scattered crunchy tortilla chip fragments, and a final flourish of fresh cilantro. Perform a concluding gentle toss to harmonize all elements.
Notes
- Customize protein options by swapping ground beef with ground turkey, shredded chicken, or plant-based alternatives for a lighter or vegetarian version.
- Enhance meal prep efficiency by cooking pasta and meat ahead of time, then storing separately in refrigerator to maintain texture and prevent sogginess.
- Balance spice levels by adjusting taco seasoning intensity or using mild salsa for sensitive palates, ensuring everyone can enjoy the dish comfortably.
- Maximize flavor development by letting the salad rest in refrigerator for 30 minutes before serving, allowing ingredients to meld and dressing to penetrate pasta and vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg