Description
Mouthwatering taco pasta salad brings Mexican-inspired flavors to your dinner table with zesty flair. Packed with bold spices, crisp vegetables, and creamy dressing, this quick meal satisfies hungry crowds while delivering irresistible southwestern charm you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground beef
- 1 packet taco seasoning (or 2 tablespoons homemade)
Vegetables and Legumes:
- 1 cup (240 milliliters) black beans, rinsed and drained
- 1 cup (240 milliliters) corn kernels (fresh, frozen, or canned, drained)
- 1 1/2 cups (360 milliliters) cherry tomatoes, halved
- 1/4 cup (60 milliliters) red onion, finely diced
- 1 avocado, diced
Pasta and Cheese:
- 12 ounces (340 grams) rotini or bowtie pasta
- 1 cup (240 milliliters) shredded cheddar cheese
- 1/2 cup (120 milliliters) sliced black olives
Instructions
- Boil water in a large pot with salt. Cook pasta until tender, about 8-10 minutes. Drain and rinse with cold water to stop cooking process.
- Heat skillet over medium-high temperature. Brown ground beef completely. Drain excess fat and mix in taco seasoning with water. Simmer for 2-3 minutes, then cool slightly.
- Whisk sour cream, mayonnaise, salsa, lime juice, garlic powder, chili powder, salt, and pepper in a small bowl until smooth and well-combined.
- Combine pasta, seasoned beef, black beans, corn, cherry tomatoes, red onion, cheddar cheese, and black olives in a large mixing bowl. Mix gently to distribute ingredients evenly.
- Pour prepared dressing over salad and toss carefully to coat all components thoroughly.
- Fold diced avocado into salad gently just before serving to prevent browning.
- Optional garnish with fresh cilantro, crushed tortilla chips, or lime wedges. Serve chilled or at room temperature for optimal flavor.
Notes
- Choose short pasta shapes like rotini or shells that catch the dressing and hold ingredients well, creating perfect bites every time.
- Swap ground beef with ground turkey, chicken, or plant-based crumbles for lighter or vegetarian versions without losing flavor intensity.
- Make the salad a day in advance to let flavors meld, but add avocados and crispy toppings just before serving to maintain texture and freshness.
- This dish tastes delicious chilled or at room temperature, making it ideal for picnics, potlucks, and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 371 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 55 mg