Taco Pasta Salad (Printer-friendly)

Flavorful fusion of taco ingredients and pasta in creamy zesty dressing

# What You'll 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 Prepare:

01 - Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop cooking process. Set aside to cool completely.
02 - Heat skillet over medium heat. Add ground beef or turkey and cook, breaking apart with spoon, until fully browned and no longer pink. Drain excess fat and allow 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.
04 - Whisk together sour cream, mayonnaise, taco seasoning, and lime juice in small bowl until smooth and well incorporated. Season with salt and pepper to taste.
05 - Pour dressing over salad mixture and toss gently until all ingredients are evenly coated. Refrigerate until ready to serve.
06 - Immediately before serving, fold in crushed tortilla chips and fresh cilantro to maintain crunch and texture.
07 - Serve chilled or at room temperature as desired.

# Expert Advice:

01 -
  • Its the crowd pleasing magic of tacos meets the convenience of pasta salad, meaning everyone gets what they want without you standing at a stove
  • The creamy zesty dressing gets better as it sits, so you can make it ahead and actually enjoy your own party
02 -
  • Let the salad sit for at least 30 minutes in the fridge before serving, the flavors need time to introduce themselves to each other properly
  • The tortilla chips are non negotiable for texture but they will get soggy if added too early, that's why they're the very last step
03 -
  • Cook your pasta a minute longer than the package suggests, pasta continues to absorb dressing as it sits and slightly undercooked pasta can get weirdly firm
  • If you're making this ahead, keep a little dressing aside to refresh it before serving, pasta has this magical ability to drink up all the moisture

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