Description
Savory Mexican-inspired taco pasta salad combines zesty flavors and texture in one irresistible dish. Fresh ingredients and bold seasonings create a perfect summer meal that satisfies hungry crowds with minimal effort.
Ingredients
Scale
Protein Ingredients:
- 1 lb (450 g) ground beef or turkey
- 1 cup (100 g) shredded cheddar cheese
- 1 cup (150 g) canned black beans, rinsed and drained
Pasta and Vegetable Ingredients:
- 250 g (8 oz) pasta (rotini or penne work best)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) corn (fresh, canned, or frozen)
- ½ cup (50 g) red onion, finely diced
Seasoning and Sauce Ingredients:
- 1 packet taco seasoning (or homemade)
- ½ cup (120 ml) water
- ½ cup (120 g) sour cream
- ½ cup (120 g) salsa
- 2 tablespoons lime juice
- ¼ cup (30 g) chopped cilantro (optional)
- Tortilla chips, crushed, for topping (optional)
Instructions
- Boil the pasta in salted water until al dente, ensuring a firm texture. Immediately rinse with cold water to halt cooking process and prevent sticking. Drain thoroughly and set aside to cool completely.
- Brown ground beef in a skillet over medium-high heat, breaking into small crumbles. Eliminate excess grease by draining fat. Incorporate taco seasoning and recommended water, simmering until the mixture thickens and flavors meld together.
- Create a creamy dressing by whisking sour cream, zesty salsa, and tangy lime juice until smooth and well-blended. Season with salt and pepper to enhance overall flavor profile.
- Combine cooled pasta with seasoned beef in a spacious mixing bowl. Gently fold in diced tomatoes, protein-rich black beans, sweet corn kernels, finely chopped red onion, and shredded cheese.
- Drizzle prepared dressing over the pasta mixture, carefully tossing to ensure even coating. Sprinkle fresh cilantro for an aromatic touch if desired.
- Refrigerate the salad for minimum 30 minutes, allowing ingredients to marinate and develop complex flavors. Before serving, garnish with crispy crushed tortilla chips to add textural contrast.
Notes
- Choose pasta with ridges or curves to help the dressing cling better, creating more flavor in every bite.
- Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent overcooking, which can make the pasta mushy.
- Pat ground beef dry before cooking to ensure proper browning and develop a rich, caramelized flavor that enhances the overall taste of the dish.
- For a leaner version, swap ground beef with ground turkey or chicken, maintaining the same seasoning and cooking method.
- Create a vegetarian option by replacing meat with plant-based protein like seasoned black beans, crumbled tofu, or meat substitute crumbles.
- Make the salad ahead of time and store in the refrigerator for up to 2 days, keeping tortilla chips separate to maintain their crunch until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Mixing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 80 mg