Taco Pasta Salad
Elevate your salad game with this hearty and flavor packed taco pasta salad! Tender pasta, taco meat, and veggies tossed in a creamy dressing.
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Servings 6 servings
Ingredients
- 8 oz rotini pasta
- 1 1/2 cups finely chopped romaine or iceberg lettuce
- 15.25 oz canned corn
- 1 pint cherry tomatoes halved
- 1/3 cup shredded cheese
- 1/4 cup red onion finely chopped
- 2 Tbsp cilantro finely chopped
- salt & ground black pepper to taste
Taco Meat-
- 1 lb ground beef
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp taco seasoning
- 3 Tbsp salsa
- 2 garlic cloves minced
Taco Salad Dressing-
- 1/3 cup sour cream
- 1/3 cup taco sauce**
- 1 Tbsp taco seasoning
Instructions
- Cook the pasta according to package instructions. Once cooked, drain and rinse with cold water. Set aside to cool as you prepare the rest of the salad.
- In a small bowl, whisk together the sour cream and taco sauce until well combined. Set aside.
Taco Meat-
- Heat a large skillet over medium-high heat. Once it's hot, add the ground beef and break it into small chunks. Cook for 4-5 minutes or until browned. Draining any excess fat.
- Season the beef with salt, pepper, taco seasoning, and minced garlic. Stir in the salsa and cook for an additional 1-2 minutes, mixing well to combine. Remove from heat.
Assemble Salad-
- In a large salad bowl, add the cooked pasta, taco meat, chopped romaine, drained canned corn, halved tomatoes, shredded cheese, chopped onions, and cilantro.
- Drizzle the taco salad dressing over the ingredients and with tongs, toss the salad until fully combined.
- Top with additional chopped cilantro and crushed chips.
- Serve immediately or chill in the fridge until ready to enjoy.
Notes
** When mixing the taco salad dressing, taste as you go and add more taco sauce based on desired taste.