Description
Rich Mexican-inspired taco pasta salad combines zesty flavors with pasta and classic taco ingredients. Cold comfort meets spicy excitement in this crowd-pleasing summer dish you can enjoy at picnics or family gatherings.
Ingredients
Scale
- 1 lb (450 g) ground beef or turkey
- 1 cup (100 g) shredded cheddar cheese
- ½ cup (120 g) sour cream
- 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)
- 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 tbsps lime juice
- Tortilla chips, crushed, for topping (optional)
Instructions
- Pasta Preparation: Submerge pasta in salted water, cooking until al dente. Immediately rinse with cold water to stop cooking and maintain ideal texture.
- Protein Seasoning: Brown ground protein in skillet, stirring continuously. Drain excess fat and coat with taco seasoning, adding water to activate and distribute spices thoroughly.
- Vegetable Composition: Dice tomatoes, bell peppers, red onion, and avocado into uniform pieces. Mince cilantro for vibrant herbaceous notes.
- Dressing Creation: Whisk ranch and salsa together, incorporating lime juice for bright, tangy undertones. Adjust seasoning with potential hot sauce for depth of flavor.
- Culinary Assembly: Combine chilled pasta, seasoned protein, and vegetable medley. Gently fold dressing throughout, ensuring comprehensive coating of all ingredients.
- Final Garnish: Sprinkle sharp cheddar cheese, crumble tortilla chips, and scatter fresh cilantro. Perform a delicate final toss to integrate all components harmoniously.
Notes
- Pasta Perfection: Cook pasta just until al dente to maintain a firm bite, preventing mushy texture that can ruin the salad’s overall quality.
- Protein Precision: Thoroughly drain ground meat after cooking to avoid excess grease, ensuring a clean, well-seasoned protein base that doesn’t make the salad soggy.
- Chilling Strategy: Cool pasta completely before mixing to prevent wilting vegetables and keep the salad crisp and fresh, maintaining distinct flavors and textures.
- Customize with Confidence: Swap ground beef for turkey, chicken, or plant-based alternatives to accommodate dietary preferences without compromising the dish’s vibrant taco-inspired profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 7
- Calories: 590
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 90 mg