Taco Pasta Salad

Taco pasta salad is the absolute king of potlucks, barbecues, and easy weeknight dinners. It takes all the bold, zesty flavors of taco night—seasoned beef, crunchy veggies, cheese, and a creamy, southwestern-style dressing—and marries them with tender pasta for a dish that is hearty, refreshing, and impossible to put down.

Ingredients

• The Base:
  • 1 lb (16 oz) short pasta (rotini, bowties, or elbow macaroni hold the dressing best).
  • 1 lb lean ground beef, turkey, or plant-based crumbles.
  • 1 packet taco seasoning (or your own mix of cumin, chili powder, garlic powder, and oregano).
• The Crunch & Veggies:
  • 1 can (15 oz) black beans, rinsed and drained.
  • 1 cup corn kernels (fresh, canned, or thawed frozen).
  • 1 pint cherry tomatoes, halved.
  • 1 medium red or green bell pepper, diced.
  • $\frac{1}{2}$ red onion, finely diced.
  • 1 cup shredded cheddar or Mexican blend cheese.
  • 1 cup crushed tortilla chips or Doritos (added right before serving for crunch).
• The Creamy Dressing:
  • $\frac{1}{2}$ cup mayonnaise.
  • $\frac{1}{2}$ cup sour cream or plain Greek yogurt.
  • 2 tbsp lime juice.
  • 2–3 tbsp store-bought or homemade salsa.
  • 1 tsp garlic powder and a pinch of salt and pepper.

Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions. Drain, rinse under cold water to stop the cooking, and set aside in a large mixing bowl.
2. Brown the Meat: In a skillet over medium-high heat, brown your ground beef (or turkey) until fully cooked. Drain any excess fat, stir in the taco seasoning along with 2–3 tablespoons of water, and let it simmer for 2 minutes. Remove from heat and let it cool slightly so it doesn’t melt the cheese or wilt the veggies.
3. Whisk the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, salsa, garlic powder, salt, and pepper until smooth and creamy.
4. Combine Everything: Add the cooked taco meat, black beans, corn, cherry tomatoes, bell pepper, red onion, and shredded cheese to the large bowl with the pasta. Pour the dressing over the top and toss gently until everything is evenly coated.
5. Chill and Serve: Cover the bowl and pop it in the fridge for at least 30 minutes to let the flavors meld together. Right before serving, toss in the crushed tortilla chips for that essential crunch!