Description
This Taco Pasta Salad is the perfect blend of bold taco flavors and hearty pasta, making it a fun and satisfying dish for any occasion. With seasoned ground beef (or turkey), fresh vegetables, and a crunchy topping of tortilla chips, this salad is sure to be a hit at your next picnic, barbecue, or potluck!
Ingredients
Scale
For the Salad:
- 8 ounces rotini pasta
- 1 pound ground beef or ground turkey
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1/2 cup red onion, diced
- 1 cup tortilla chips, crushed
Instructions
- Cook the Pasta:
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
- Cook the Meat:
- In a large skillet, cook the ground beef or turkey over medium heat until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
- Add the taco seasoning (store-bought or homemade) to the cooked meat along with a splash of water (about 1/4 cup). Stir and cook for 2-3 minutes until the seasoning is well incorporated and the meat is fully coated. Remove from heat and set aside to cool.
- Assemble the Salad:
- In a large bowl, combine the cooked pasta, seasoned meat, cherry tomatoes, shredded lettuce, cheddar cheese, black beans, corn, and diced red onion. Toss gently to mix everything together.
- Add Crunch:
- Just before serving, sprinkle the crushed tortilla chips over the salad for a crunchy topping. Toss lightly or serve them on the side for guests to add themselves.
- Serve:
- Serve chilled or at room temperature. For extra flavor, you can top with sour cream, salsa, or a drizzle of ranch dressing.
Notes
- For a vegetarian version, replace the ground beef or turkey with additional beans or grilled vegetables.
- You can also add a bit of lime juice or cilantro for an extra burst of freshness.
- Make this ahead of time! The salad can be stored in the fridge for up to 2 days, but it’s best to add the tortilla chips just before serving to keep them crunchy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Method: Stovetop, No-Bake
- Cuisine: Mexican-American