Taco Pasta Salad (Printable)
Flavorful Tex-Mex inspired pasta salad with zesty cream dressing
# What You Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Meats (optional)
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 (optional)
12 - 2 tbsp fresh cilantro, chopped
→ 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, rinse under cold water to stop cooking process, and set aside to cool completely.
02 - If using meat, heat skillet over medium heat and add ground beef or turkey. Cook while breaking apart with spoon until fully browned, approximately 5-7 minutes. Drain excess fat and transfer to plate to cool.
03 - In large mixing bowl, combine cooled pasta, cooked meat (if using), cherry tomatoes, black beans, corn, red onion, bell pepper, lettuce, shredded cheese, and black olives. Toss gently to distribute evenly.
04 - Whisk together sour cream, mayonnaise, taco seasoning, lime juice, salt, and pepper in small bowl until smooth and fully incorporated. Adjust seasoning to taste preference.
05 - Pour prepared dressing over salad mixture. Fold gently until all ingredients are evenly coated with dressing. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
06 - Just before serving, fold in crushed tortilla chips and fresh cilantro to maintain texture contrast. Serve immediately chilled or at room temperature.
# Expert Suggestions:
01 -
- Its the crowdpleasing potluck dish that actually gets finished, with people asking for the recipe instead of just politely taking a spoonful
- You get all those taco night cravings without heating up the kitchen or standing over a skillet for an hour
02 -
- The dressing thickens as it chills, so if it seems too thick when you're ready to serve, splash in another tablespoon of lime juice or even a little milk
- This salad actually tastes better after sitting in the fridge for a few hours, so make it in the morning if you're serving it for dinner
03 -
- Reserve a little bit of the dressing to serve on the side, because pasta salads always seem to absorb moisture as they sit
- If you're taking this somewhere, pack the chips and cilantro separately and toss them in right before you set it out