Taco Pasta Salad Recipe
A vibrant and flavorful Taco Pasta Salad, perfect for a light lunch or a fun side dish. This recipe combines cooked pasta, seasoned ground beef, black beans, corn, and a zesty taco dressing.
Prep: 20 minutes
Cook: 15 minutes
Total: 1 hour 5 minutes
Ingredients
Main Ingredients
- 1 lb Ground Beef
- 1 lb Pasta (rotini, penne, or elbow macaroni)
- 1 can Black Beans drained and rinsed
- 1 cup Frozen Corn thawed
- 0.5 cup Finely chopped red onion
- 1 packet Taco Seasoning
- 1/2 cup water
- 1 cup cherry tomatoes halved
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro optional
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons taco seasoning for the dressing
- 1 tablespoon lime juice
- 1 teaspoon hot sauce optional
- Salt and pepper to taste
Instructions
Preparation Steps
- Cook the pasta in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and drain well.
- Brown the ground beef in a skillet until fully cooked. Drain excess fat, then stir in 1 packet taco seasoning and 1/2 cup water. Simmer for 5–7 minutes, then let cool.
- Whisk the mayonnaise, sour cream, milk, 2 tablespoons taco seasoning, lime juice, and optional hot sauce in a large bowl. Taste and adjust salt and pepper.
- Add the cooled pasta and beef, black beans, corn, cherry tomatoes, cheddar cheese, red onion, and optional cilantro. Toss gently to coat with the dressing.
- Cover and refrigerate for at least 30 minutes before serving cold. Refrigerate leftovers promptly in an airtight container.
Notes
For extra flavor, add diced tomatoes, shredded cheese, or a dollop of sour cream before serving.