Description
This Taco Pasta Salad (Easy Summer Version) combines flavorful ground beef, vibrant vegetables, and a creamy dressing for an easy and satisfying meal. Perfect for summer gatherings or a quick weeknight dinner!
Ingredients
Scale
- 1 pound pasta (gluten-free for gluten-free)
- 1 pound taco seasoned ground beef (cooked)
- 1 cup tomatoes, diced
- 1 cup corn
- 1 cup black beans
- 1 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup green onions, thinly sliced
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons cilantro, chopped (optional)
- 1/2 cup salsa
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (or apple cider vinegar)
- 1 tablespoon cilantro (optional)
Instructions
- Cook the pasta according to the package instructions. Drain and rinse with cold water until cooled.
- In a large bowl, combine the pasta, seasoned ground beef, diced tomatoes, corn, black beans, diced red bell pepper, diced red onion, sliced green onions, shredded cheddar cheese, and chopped cilantro.
- Prepare the dressing by mixing together the salsa, mayonnaise, sour cream, lime juice, and optional cilantro in a separate bowl.
- Combine the pasta mixture with the dressing and mix well. Serve and enjoy!
Notes
For a spicier dish, consider adding diced jalapeños or a dash of hot sauce.
This salad can be made a few hours ahead of time and stored in the refrigerator for the flavors to meld.
Feel free to substitute any vegetables based on your preference or what’s in season.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg