Taco Pasta Salad
A delightful blend of pasta and taco flavors that is perfect for gatherings, bursting with freshness and crunch.
Ingredients
Main Ingredients
- 8 oz Pasta (rotini or shell) Choose either rotini or shell pasta.
- 1 lb Ground Beef Can be substituted with turkey or a plant-based option.
- 1 packet Taco Seasoning Use your favorite brand or a homemade blend.
- 1 cup Cherry Tomatoes, halved Adds juiciness to the salad.
- 1 cup Corn Sweet corn adds a pop of sweetness.
- 1 cup Black Beans, rinsed and drained Lends an earthy flavor and protein.
- 1 cup Shredded Cheese (Cheddar or Mexican blend) Melts slightly for cheesy goodness.
- 1 cup Crushed Doritos Added for crunch on top.
- 1/2 cup Ranch Dressing Ties all flavors together.
- 1/4 cup Salsa Adds brightness to the dish.
- 1/4 cup Diced Bell Peppers For color and crunch.
- to taste None Salt and Pepper Essential for flavor enhancement.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente. Drain and cool completely.
- In a skillet, brown the ground beef over medium heat, drain excess fat, stir in taco seasoning and simmer with a splash of water for about 5 minutes.
- In a large bowl, combine cooled pasta, seasoned ground beef, halved cherry tomatoes, corn, black beans, shredded cheese, and diced bell peppers. Stir gently.
- In a separate bowl, whisk together ranch dressing and salsa until well combined.
- Pour dressing over the pasta mixture, toss gently to coat, and season with salt and pepper to taste.
Serving
- Serve immediately or let chill in the fridge for about an hour to meld flavors.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. For best texture, omit crushed Doritos until serving.