Description
This Taco Pasta Salad is bursting with flavor and made with simple ingredients like taco seasoned ground beef, fresh veggies, and zesty salsa. Perfect for quick summer dinners or potlucks!
Ingredients
Scale
- 1 pound pasta (gluten-free for gluten-free)
- 1 pound taco seasoned ground beef (cooked)
- 1 cup tomatoes, diced
- 1 cup corn
- 1 cup black beans
- 1 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup green onions, thinly sliced
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons cilantro, chopped (optional)
- 1/2 cup salsa
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (or apple cider vinegar)
- 1 tablespoon cilantro (optional)
Instructions
- Cook the pasta according to the package instructions, then drain and rinse under cold water until cool.
- In a large bowl, combine the pasta, cooked seasoned beef, diced tomatoes, corn, black beans, diced red bell pepper, diced red onion, sliced green onion, shredded cheddar cheese, and optional chopped cilantro.
- In another small bowl, mix together the salsa, mayonnaise, sour cream, lime juice, and optional cilantro to create the dressing.
- Pour the dressing over the salad, toss well, and enjoy!
Notes
Feel free to use any type of pasta based on your preference.
To make this salad vegan, substitute the ground beef with a plant-based alternative and use vegan mayo and sour cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg