Taco Pasta Salad (Printable version)
Flavorful fusion of taco ingredients and pasta in creamy zesty dressing
# What You'll Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
→ Meats
02 - 1/2 lb ground beef or turkey, browned and drained
→ 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
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
# Directions:
01 - Boil pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop cooking and prevent sticking. Transfer to a large mixing bowl.
02 - Heat skillet over medium heat. Add ground beef or turkey and cook, breaking apart with a spatula, until browned and cooked through, approximately 5-7 minutes. Drain excess fat and set aside to cool.
03 - Add cooled meat, cherry tomatoes, black beans, corn, red onion, bell pepper, lettuce, cheese, and olives to the pasta bowl. Toss gently to distribute ingredients evenly.
04 - In a separate small bowl, whisk together sour cream, mayonnaise, taco seasoning, lime juice, salt, and pepper until smooth and fully incorporated.
05 - Pour dressing over pasta mixture. Fold gently until all ingredients are evenly coated with the creamy seasoning.
06 - Just before serving, fold in crushed tortilla chips and fresh cilantro to maintain chip crunchiness.
07 - Serve immediately chilled or at room temperature. Do not refrigerate with tortilla chips added.
# Expert advice:
01 -
- Everything you adore about tacos gets tossed into pasta form and the texture contrast is genuinely addictive
- The dressing keeps magically thick and clings to all those little pasta crevices instead of pooling at the bottom
- You can prep everything ahead and toss it together in minutes when guests arrive
02 -
- The pasta absorbs dressing as it sits, so make extra dressing if you are making this ahead or plan to add a splash of lime juice before serving
- Never add the tortilla chips until right before serving or they will turn into sad mushy crumbs instead of crunchy bites
03 -
- Rinse the pasta with really cold water until it is completely cool to the touch, otherwise it will keep cooking and become mushy
- Toast the tortilla chips in a dry pan for 2 minutes before crushing them for an extra layer of smoky flavor