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Taco Pasta Salad

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A vibrant and delicious fusion of pasta and taco flavors, perfect for gatherings.

Ingredients

Scale
  • 8 oz pasta (e.g., rotini or penne)
  • 1 cup cooked ground beef or turkey
  • 1 can black beans, rinsed and drained
  • 1 cup corn (canned or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup diced red onion
  • 1 avocado, diced
  • 1/2 cup taco sauce
  • 1/2 cup ranch dressing
  • Salt and pepper to taste
  • Chopped iceberg lettuce for garnish (optional)

Instructions

  1. Cook the pasta: Boil water in a large pot and add a pinch of salt. Add pasta and cook according to package instructions until al dente.
  2. Prepare the protein: Heat a skillet over medium heat and add cooked ground beef or turkey until browned, seasoning with taco seasoning if desired.
  3. Rinse the black beans: Open and drain the canned beans, rinsing under cold water.
  4. Combine the ingredients: In a large bowl, toss together the pasta, cooked meat, black beans, corn, cherry tomatoes, red onion, cheese, and diced avocado.
  5. Dress the salad: In a separate bowl, mix taco sauce and ranch dressing, then pour over the pasta salad and toss to combine.
  6. Season it up: Add salt and pepper to taste, and consider adding lime juice for brightness.
  7. Chill and serve: Refrigerate the salad for at least 30 minutes before serving, then serve with chopped iceberg lettuce on top.

Notes

This salad can be made ahead of time but add avocado just before serving to maintain freshness.

Nutrition

Keywords: Taco Pasta Salad, Summer Salad, Pasta Salad Recipe, Easy Salad Recipe

Find it online: https://sweetladle.com/minute-taco-pasta-salad-busy-weeknights-meal-prep/