Description
A vibrant and delicious Taco Pasta Salad bursting with flavor, perfect for gatherings and casual meals.
Ingredients
Scale
- 8 oz pasta (like rotini or fusilli)
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Once ready, drain and set aside to cool slightly.
- Prepare the Beef: In your non-stick skillet, heat over medium heat and add the ground beef. Brown it until fully cooked, stirring occasionally. When done, drain any excess fat.
- Season the Beef: Stir in the taco seasoning, following the water amount recommended on its package. Simmer for about 5 minutes until the meat absorbs the seasoning.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, seasoned beef, cherry tomatoes, corn, black beans, diced bell peppers, red onion, and chopped cilantro. Toss everything together until evenly coated.
- Dress the Salad: Drizzle the lime juice over the mixture, adding salt and pepper to taste. Toss gently again, ensuring a perfect blend of flavors.
- Chill: For maximum flavor infusion, cover your salad and chill it in the refrigerator for about 30 minutes.
- Serve: Just before serving, sprinkle the shredded cheese on top, allowing it to gently melt into the warm pasta.
Notes
Make the salad a day in advance for more flavor. Keep cheese separate until serving. Customize with additional veggies or a different type of cheese if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg