Taco Pasta Salad
A delightful dish that combines pasta with bold taco flavors, perfect for potlucks and meal prep.
Ingredients
Main Ingredients
- 8 oz pasta (e.g., rotini or penne) Choose a pasta shape that holds sauce well.
- 1 lb ground beef or turkey You can also use shredded chicken or plant-based alternatives.
- 1 packet taco seasoning Follow package instructions for best results.
Fresh Ingredients
- 1 cup cherry tomatoes, halved Adds vibrant color and flavor.
- 1 cup black beans, drained and rinsed Adds protein and fiber.
- 1 cup corn (canned or frozen) Sweetness complements the dish.
- 1 cup diced bell peppers Can substitute with cucumbers for a cooler taste.
- 1/2 cup red onion, diced For additional crunch.
- 1 cup shredded cheddar cheese Can substitute with feta or pepper jack.
- 1/2 cup cilantro, chopped Optional, for garnish.
- 1/4 cup lime juice Adds a fresh zing!
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente, then drain and set aside to cool.
- While the pasta is cooking, heat a skillet over medium heat and add the ground beef or turkey. Cook until browned, breaking it apart with a spatula.
- Drain excess fat if necessary, then add taco seasoning and water according to package instructions. Mix thoroughly.
Combining Ingredients
- In a large bowl, combine the cooled pasta and seasoned meat.
- Add the halved cherry tomatoes, black beans, corn, diced bell peppers, red onion, and chopped cilantro.
- Drizzle lime juice over the salad and mix well to combine. Adjust seasoning with salt and pepper as needed.
Serving
- Serve immediately or refrigerate for later. The salad tastes even better as it sits.
- For an added touch, garnish with cilantro and shredded cheese, and serve with lime wedges.
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Notes
Store leftovers in an airtight container in the fridge for 3 to 5 days. Stir before serving and add a splash of lime juice if it seems dry. Customizable with various proteins and vegetables.