Taco Pasta Salad (Printer-friendly)
Flavorful fusion of taco ingredients and pasta in creamy zesty dressing, ready in 30 minutes.
# What You Need:
→ Pasta Base
01 - 12 oz rotini or fusilli pasta
→ Meats (Optional)
02 - 1/2 lb ground beef or turkey
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup canned black beans, rinsed and drained
05 - 1 cup frozen corn, thawed
06 - 1/2 cup red onion, finely diced
07 - 1 red bell pepper, diced
08 - 1 cup iceberg or romaine lettuce, shredded
→ Cheese & Toppings
09 - 1 cup shredded cheddar or Mexican blend cheese
10 - 1/2 cup crushed tortilla chips
11 - 1/4 cup sliced black olives
12 - 2 tbsp fresh cilantro, chopped
→ Creamy Taco Dressing
13 - 2/3 cup sour cream
14 - 1/3 cup mayonnaise
15 - 2 tbsp taco seasoning
16 - 2 tbsp lime juice
17 - Salt and pepper to taste
# How to Make It:
01 - Boil pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking process. Set aside to cool completely.
02 - Brown ground beef or turkey in skillet over medium heat, breaking apart with spatula until fully cooked through. Drain excess fat and transfer to plate to cool.
03 - In large mixing bowl, add cooled pasta, cooked meat (if using), cherry tomatoes, black beans, corn, red onion, bell pepper, lettuce, shredded cheese, and black olives.
04 - Whisk together sour cream, mayonnaise, taco seasoning, lime juice, salt, and pepper in small bowl until completely smooth and well combined.
05 - Pour dressing over salad mixture. Toss gently with large spoon until all ingredients are evenly coated with creamy dressing.
06 - Just before serving, fold in crushed tortilla chips and fresh cilantro to maintain optimal texture and freshness.
07 - Serve immediately chilled or at room temperature. Do not refrigerate with tortilla chips added.
# Expert Tips:
01 -
- Its the crowd-pleasing dish that disappears first at every gathering without fail
- You can assemble it ahead and let flavors mingle while you handle everything else
- Everyone gets that taco night satisfaction without heating up the kitchen
02 -
- The tortilla chips will get soggy if they sit too long in the dressing so add them right before serving
- This salad tastes best after chilling for at least an hour so flavors can really develop
03 -
- Rinse the pasta thoroughly under cold water to wash away excess starch so the dressing coats evenly
- Taste the dressing before adding it to the salad and adjust the seasoning now rather than later