Description
This Taco Pasta Salad is a zesty fusion of taco night and pasta night, packed with seasoned ground beef, fresh vegetables, creamy dressing, and bold Tex-Mex flavor. Perfect warm or chilled, it’s a crowd-pleaser for BBQs, potlucks, and easy weeknight dinners.
Ingredients
12 oz rotini pasta
1 lb ground beef
1 pint cherry tomatoes, halved
1 red bell pepper, diced
1/2 red onion, finely chopped
1/3 cup fresh cilantro, chopped
1 lime, cut into wedges
2 tbsp taco seasoning
1/2 cup sour cream
1/2 cup mayonnaise
1 tbsp lime juice
Instructions
1. Cook rotini pasta in salted water until al dente. Drain and rinse with cold water.
2. In a skillet, brown the ground beef. Drain excess fat. Add taco seasoning with a splash of water and simmer until thickened.
3. Chop cherry tomatoes, red bell pepper, red onion, and cilantro. Set aside.
4. In a bowl, mix sour cream, mayonnaise, lime juice, and a pinch of taco seasoning until smooth.
5. In a large bowl, combine cooked pasta, seasoned beef, chopped veggies, and dressing. Toss gently.
6. Serve immediately warm or chill for 30 minutes before serving. Garnish with lime wedges and extra cilantro.
Notes
Rinse pasta after boiling to stop the cooking and prevent sticking.
Chill for at least 30 minutes for the best flavor infusion.
Add jalapeños or hot sauce for extra spice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta Salad
- Method: Boiling + Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 490
- Sugar: 4g
- Sodium: 670mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: taco pasta salad, cold pasta salad, ground beef pasta salad