Taco Pasta Salad
Taco Pasta Salad takes taco night to the next level with tender pasta, taco-spiced beef, crisp veggies, black beans, and the most incredible homemade dressing.
Ingredients
- ½ cupmayo
- ½ cupsour cream (can use light)
- 2limes
- ¼ teaspoonground cumin
- ¼ teaspoongarlic powder
- ½ teaspoonground chili powder
- ½ teaspoonpaprika
- 1 teaspoonsriracha sauce
- ¼ teaspoonsalt
- ¼ teaspoonpepper
- 3 cupsrotini pasta
- 1 tablespoonolive oil
- 1 poundlean ground beef (93/7)
- 1 packagetaco seasoning (see note 1)
- 1 smallred bell pepper (diced (3/4 cup))
- 2 cupscherry tomatoes (halved or quartered)
- ⅓ cupthinly sliced green onions (3 onions)
- ⅓ cupfinely chopped cilantro
- 1can black beans (drained and rinsed)
- 1 cupfrozen corn (or fresh corn, see note 2)
Directions
- 1
Zest and juice the limes to get 1/4 tsp zest and 2 tbsp juice, then whisk together with all other dressing ingredients in a bowl until smooth. Cover and refrigerate until ready to use.
- 2
Bring 8 cups of water to a boil. Stir in 2 teaspoons of salt and 3 cups of pasta. Cook according to package instructions. Drain, rinse under cold water for 20 seconds, then let cool and dry.
- 3
Heat oil in a large pan over medium-high heat. Add beef, let it sear, then crumble as it browns. Drain excess grease if needed, stir in taco seasoning, mix well, and let cool to room temperature.
- 4
In a large bowl, combine cooled pasta, cooled beef, chopped peppers, tomatoes, green onions, cilantro, black beans, and corn (see note 1). Gently toss.
- 5
Stir the dressing again, then pour over the salad just before serving (it doesn’t store well once dressed, as the pasta absorbs the dressing and the salad can become dry). Toss gently to coat. Taste and adjust salt and pepper as needed. For a creamier salad, add more mayo and sour cream until it’s just right. Enjoy immediately!