Taco Pasta Salad
Taco Pasta Salad blends hearty taco flavors with tender pasta for a quick, crowd-pleasing meal. It’s easy to make, versatile, and perfect for potlucks, picnics, or casual dinners.
Equipment
- Large Pot
- Skillet
- Large mixing bowl
Ingredients
- 1 pound Cellentani pasta
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 15 ounces black beans, rinsed and drained
- 0.5 cup diced red onion
- 1 pint grape tomatoes, halved about 2 cups
- 8 ounces Colby Jack cheese, cubed
- 2 cups Thousand Island dressing
- 2 tablespoons taco sauce
- 2 tablespoons additional taco seasoning
Instructions
- Bring a large pot of salted water to a boil. Cook the Cellentani pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- Heat a skillet over medium heat. Brown the ground beef, breaking it apart as it cooks. Drain excess fat.
- Sprinkle 2 tablespoons taco seasoning over the cooked beef. Stir to coat evenly and let cool.
- In a large bowl, combine cooled pasta, seasoned beef, black beans, diced red onion, halved grape tomatoes, and cubed cheese. Mix gently.
- In a medium bowl, whisk together Thousand Island dressing, taco sauce, and additional taco seasoning.
- Pour the dressing over the pasta mixture. Fold gently to coat all ingredients.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
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Notes
Add fresh cilantro, shredded lettuce, sour cream, or Fritos as toppings before serving for extra flavor and crunch.