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Taco Pasta Salad

A vibrant, chilled pasta salad bursting with zesty taco goodness, perfect for any occasion and easy to prepare.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 oz pasta (any type you prefer)
  • 1 lb ground beef
Filling Ingredients
  • 1 can black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 1 packet taco seasoning Consider making a homemade blend.
  • 1 cup corn (optional)
  • 1/2 cup diced red onion (optional)
  • 1/4 cup fresh cilantro, chopped (optional)
Dressing
  • to taste Dressing (such as ranch or a lime vinaigrette) Choose based on preference.

Method
 

Preparation
  1. Cook the pasta according to package instructions, usually around 8-10 minutes, until al dente. Drain and let it cool completely.
  2. While the pasta is cooling, heat a skillet over medium heat. Add the ground beef, breaking it apart with a spatula. Cook for about 5-7 minutes or until browned, stirring occasionally. Add the taco seasoning and a splash of water, mixing until fully incorporated.
Combining Ingredients
  1. In a large bowl, combine the cooled pasta, seasoned beef, black beans, halved cherry tomatoes, shredded cheese, and any optional ingredients like corn or diced onion.
  2. Drizzle your choice of dressing over the mixture, and toss everything gently until well-coated and combined.
Chilling
  1. Chill in the refrigerator for at least 30 minutes to let the flavors meld together and the salad cool completely.
Serving
  1. Serve cold, garnish with fresh cilantro if desired, and enjoy!

Notes

Taco Pasta Salad is best served chilled, making it a great dish for warm weather or potlucks. Customize your salad by adding different veggies such as bell peppers or avocado for added nutrition.