Irresistibly Zesty Taco Pasta Salad – A Flavor Explosion!
This Zesty Taco Pasta Salad merges classic taco flavors in a vibrant salad perfect for gatherings.
Servings: 6 servings
Calories: 450kcal
Equipment
- Skillet
- large pot
- mixing bowl
- serving bowl
Ingredients
For the Pasta
- 12 oz rotini pasta Or use penne or bowtie for a twist.
For the Protein
- 1 lb ground beef Ground turkey or plant-based crumbles are lighter options.
For the Seasoning
- 1 packet taco seasoning About 2 tablespoons; adjust to your spice preference.
For the Veggies
- 1 cup cherry tomatoes Halved.
- 1 cup corn kernels Fresh, frozen, or well-drained canned.
- 2 cups chopped romaine or iceberg lettuce Any leafy greens can be substituted.
For the Cheese
- 1 cup shredded cheddar cheese Try a cheese blend or dairy-free alternative.
For the Crunch
- 1 cup crushed tortilla chips Optional, for extra crunch.
For the Dressing
- 1/2 cup sour cream or salsa dressing Greek yogurt can be used for a lighter option.
Instructions
Cooking Instructions
- Heat a skillet over medium-high heat. Add ground beef, breaking it apart as it cooks until browned. Drain excess fat, stir in taco seasoning and a splash of water, then simmer until thickened, about 5 minutes.
- In a large pot, bring salted water to a boil. Cook rotini until al dente, roughly 7-9 minutes. Drain and rinse with cool water.
- Chop romaine or iceberg lettuce, halve cherry tomatoes, and drain corn kernels, set aside.
- In a large mixing bowl, combine cooled pasta, seasoned beef, halved tomatoes, corn, and shredded cheese. Fold together gently.
- Transfer mixture to a serving bowl, layer with chopped lettuce on the bottom, then spoon pasta mixture on top.
- Drizzle choice of dressing over and serve immediately, or chill for an hour for enhanced flavors.
Notes
For added spice, consider diced jalapeños or bell peppers. Use in-season ingredients for the best flavor and freshness.