Taco Pasta Salad
What makes this salad stand out is how versatile it is. You can make it ahead of time for a potluck, pack it for lunch, or serve it as a side dish at a barbecue.
Equipment
- Large pot
- Skillet or frying pan
- Mixing Bowl
- Measuring Cups & Spoons
- Spatula or wooden spoon
- Colander
Ingredients
For the Pasta
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup bell peppers diced (any color you like)
- 1/2 cup red onion finely chopped
- 1 cup shredded cheddar cheese
For the Taco Meat
- 1 lb ground beef
- 1 packet taco seasoning or 2 tbsp homemade mix
- 1/4 cup water
For the Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt and pepper to taste
Optional Toppings
- 1/2 cup black olives sliced
- 1/2 cup corn kernels
- Crushed tortilla chips for garnish
- Fresh cilantro chopped
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the rotini pasta and cook according to package instructions until al dente.
- Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process.
- Toss the pasta with a little olive oil to prevent sticking.
- Pro Tip: Rinsing with cold water also helps the pasta hold its shape when mixed with the dressing later.
Prepare the Taco Meat
- Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula.
- Drain any excess fat if needed.
- Sprinkle in the taco seasoning and pour in 1/4 cup water. Stir to coat the meat evenly.
- Simmer for 3–5 minutes until the seasoning has fully absorbed and the meat is flavorful.
- Pro Tip: Taste the meat before mixing it with the pasta—adjust salt or seasoning if needed for extra punch.
Chop the Veggies
- While the pasta and meat are cooking, halve the cherry tomatoes, dice the bell peppers, and finely chop the red onion.
- Optional: slice black olives or prepare any other toppings you want to add later.
- Pro Tip: Cut veggies into uniform sizes for consistent texture in every bite.
Make the Dressing
- In a small bowl, combine mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and pepper.
- Whisk until smooth and creamy.
- Pro Tip: Whisk continuously to avoid lumps and ensure the dressing is perfectly smooth.
Combine Everything
- In a large mixing bowl, add the cooked pasta, taco meat, chopped vegetables, and shredded cheese.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Taste and adjust seasoning if needed.
Add Toppings and Serve
- Sprinkle with optional toppings like crushed tortilla chips, corn, black olives, or fresh cilantro.
- Chill in the fridge for 15–30 minutes if you prefer a slightly cold pasta salad.
- Serve as a main dish or side at your next gathering.
- Pro Tip: Adding crushed tortilla chips just before serving keeps them crunchy instead of soggy.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 420–460 kcal
- Protein: 20–23g
- Carbohydrates: 32–36g
- Fat: 24–27g
- Saturated Fat: 9–11g
- Fiber: 3–4g
- Sugar: 4–6g
- Sodium: 750–900mg