Taco Pasta Salad (Printable View)

Tender rotini tossed with seasoned beef, corn, beans, and cheese in a creamy lime-spiced dressing

# Ingredient List:

→ Pasta Base

01 - 12 oz rotini or fusilli pasta

→ Meats

02 - 1/2 lb ground beef or turkey

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup canned black beans, rinsed and drained
05 - 1 cup frozen corn, thawed
06 - 1/2 cup red onion, finely diced
07 - 1 red bell pepper, diced
08 - 1 cup iceberg or romaine lettuce, shredded

→ Cheese & Toppings

09 - 1 cup shredded cheddar or Mexican blend cheese
10 - 1/2 cup crushed tortilla chips
11 - 1/4 cup sliced black olives
12 - 2 tbsp fresh cilantro, chopped

→ Creamy Dressing

13 - 2/3 cup sour cream
14 - 1/3 cup mayonnaise
15 - 2 tbsp taco seasoning
16 - 2 tbsp lime juice
17 - Salt and pepper to taste

# How to Make It:

01 - Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop cooking process. Set aside to cool completely.
02 - Brown ground beef or turkey in skillet over medium heat, breaking apart with spoon until fully cooked through. Drain excess fat and allow to cool before combining with other ingredients.
03 - In large mixing bowl, toss together cooled pasta, cooked meat, cherry tomatoes, black beans, corn, red onion, bell pepper, lettuce, cheese, and olives until evenly distributed.
04 - Whisk together sour cream, mayonnaise, taco seasoning, lime juice, salt, and pepper in small bowl until completely smooth and well incorporated.
05 - Pour prepared dressing over salad mixture and toss gently until all ingredients are evenly coated with creamy dressing.
06 - Fold in crushed tortilla chips and fresh cilantro immediately before serving to maintain optimal texture and freshness.

# Expert Suggestions:

01 -
  • Everything you love about tacos in a portable forkable format that feeds a crowd
  • The creamy zesty dressing keeps every bite perfectly coated without feeling heavy
  • Can be made ahead and actually tastes better after the flavors mingle
02 -
  • The tortilla chips will get soggy if added too early so fold them in literally right before serving
  • This salad needs at least 30 minutes in the fridge after dressing for flavors to meld properly
  • Double the dressing if you love things really saucy pasta soaks up more than you expect
03 -
  • Let the dressed salad sit for 30 minutes before serving so flavors really develop
  • Taste after dressing and add more seasoning or lime before adding the chips

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