Go Back
A delicious plate of Delicious Taco Pasta Salad That's Bursting with Flavor

Delicious Taco Pasta Salad That's Bursting with Flavor

This vibrant taco pasta salad is packed with savory ground beef, fresh vegetables, and a creamy dressing, making it a perfect dish for potlucks or a flavorful weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 bowl
Course: Main Dish, Salad
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces pasta Rotini or fusilli recommended for their ability to hold the dressing and other ingredients well.
  • 1 pound ground beef Lean ground beef is recommended. For a vegetarian option, substitute with cooked black beans or lentils.
  • 1 cup bell peppers, diced Use a mix of colored bell peppers for visual appeal and a sweeter flavor.
  • 1 cup corn Drain canned corn well, or use fresh corn kernels blanched for a few minutes.
  • 1 cup black beans Rinse and drain canned black beans thoroughly before adding.
  • 1/4 cup sour cream or dressing A creamy ranch or avocado dressing would work wonderfully, or use light sour cream.
  • 1 packet taco seasoning One standard packet is usually 1 ounce (approx. 28g). Adjust to your spice preference.
  • 1/4 cup fresh cilantro, chopped Chop finely just before serving to maximize freshness and flavor.

Equipment

  • Large Pot
  • Skillet
  • Large mixing bowl

Method
 

  1. Cook the pasta by boiling salted water. Add 12 ounces of pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water to cool, preventing it from sticking.
  2. Prepare the ground beef in a skillet over medium heat. Add 1 pound of beef, cook until browned, about 5-7 minutes. Drain any excess fat. Add the taco seasoning and simmer for 2-3 minutes, stirring to combine.
  3. In a large mixing bowl, combine the cooled pasta, seasoned ground beef, 1 cup diced bell peppers, 1 cup corn, and 1 cup black beans. Fold together gently to distribute ingredients evenly.
  4. Dress the salad with 1/4 cup of sour cream or your chosen dressing. Toss gently for 1-2 minutes until all ingredients are well coated.
  5. Garnish with chopped cilantro and any other desired toppings, such as avocado slices, lime zest, or crushed tortilla chips. Serve immediately for best flavor.

Notes

Feel free to swap any of the vegetables with your favorites, such as diced tomatoes or red onion. This salad is best served fresh but leftovers can be refrigerated for up to 2 days.