Description

Taco Pasta Salad is a vibrant, flavor-packed dish that merges the beloved tastes of tacos with the comforting appeal of pasta. This quick and easy recipe features al dente rotini, seasoned ground beef, and fresh vegetables, all tossed in a creamy ranch dressing. Perfect for potlucks, BBQs, or weeknight dinners, this salad is sure to be a hit on any occasion.

Ingredients

Scale

8 oz rotini pasta
1 lb lean ground beef
1 packet taco seasoning (about 1 oz)
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1 cup bell peppers, diced (any color)
1 can (15 oz) black beans, rinsed and drained
1 cup shredded cheddar cheese
1/2 cup ranch dressing

Instructions

Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
Stir in taco seasoning and about 1/2 cup water into the beef; let simmer for 5 minutes.
In a large bowl, combine cooked pasta, seasoned beef, cherry tomatoes, red onion, bell peppers, black beans, and cheddar cheese. Toss gently.
Drizzle ranch dressing over the salad; start with 1/2 cup and adjust to taste. Toss again until well coated.
Refrigerate for at least 30 minutes before serving to enhance flavor.

Nutrition

Serving Size: 1 heaping cup (about 200g)
Calories: 420
Sugar: 3g
Sodium: 680mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 22g
Cholesterol: 80mg

Keywords: Add diced avocado just before serving for extra creaminess. Experiment with ingredients like corn or jalapeños for additional flavor and texture. Store leftovers in an airtight container for up to three days; keep dressing separate until ready to serve.