Description

This Taco Pasta Salad combines the delicious flavors of taco ingredients with pasta, making it a quick and tasty meal option. Packed with fresh veggies, cheese, and tangy salsa, it’s ideal for summer gatherings or a healthy dinner at home.

Ingredients

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1 pound pasta (gluten-free for gluten-free)
1 pound taco seasoned ground beef (cooked)
1 cup tomatoes, diced
1 cup corn
1 cup black beans
1 cup red bell pepper, diced
1/4 cup red onion, diced
1/4 cup green onions, thinly sliced
1/2 cup cheddar cheese, shredded
2 tablespoons cilantro, chopped (optional)
1/2 cup salsa
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice (or apple cider vinegar)
1 tablespoon cilantro (optional)

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Instructions

Cook the pasta according to package instructions, then drain and rinse under cold water until cooled.
In a large bowl, combine cooked pasta, taco seasoned ground beef, diced tomatoes, corn, black beans, diced red bell pepper, diced red onion, sliced green onions, shredded cheddar cheese, and chopped cilantro (if using).
In a separate bowl, mix together salsa, mayonnaise, sour cream, lime juice, and additional cilantro (if desired).
Pour the dressing over the pasta and mix well to combine. Serve and enjoy!

Notes

Feel free to customize with your favorite taco toppings or additional veggies.
This pasta salad can be made a day ahead; just keep the dressing separate until serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 20g
Cholesterol: 65mg