Description

This Taco Pasta Salad is a delightful fusion of classic pasta salad and zesty taco flavors. It’s perfect for potlucks, picnics, or a quick family meal.

Ingredients

Pasta Salad:

12 ounces rotini pasta
1 pound ground beef
1 packet taco seasoning mix
½ cup water
1 cup cherry tomatoes (halved)
1 cup canned black beans (drained and rinsed)
1 cup corn (fresh, canned, or thawed frozen)
1 cup shredded cheddar cheese
1 red bell pepper (diced)
½ cup red onion (diced)
1 avocado (diced)

Dressing:

¾ cup sour cream
½ cup salsa
1 tablespoon lime juice
1 tablespoon chopped cilantro (optional)
Salt and pepper to taste

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Instructions

Cook the Pasta: Prepare rotini pasta according to package directions. Rinse under cold water and set aside.
Cook the Beef: Brown ground beef in a skillet over medium heat. Drain excess fat, add taco seasoning and water. Simmer until thickened.
Combine Ingredients: In a large bowl, mix pasta, seasoned beef, tomatoes, beans, corn, cheese, bell pepper, and red onion.
Make Dressing: In a small bowl, whisk sour cream, salsa, lime juice, salt, and pepper. Pour over the salad and toss.
Final Touches: Gently fold in avocado and cilantro. Chill or serve immediately.

Notes

For a vegetarian version, omit the beef or use black bean crumbles.
Add crushed tortilla chips for extra crunch.