Taco Pasta Salad

Ohhh yes — Taco Pasta Salad is the ultimate mashup of taco night and pasta salad, perfect for cookouts, potlucks, or an easy weeknight dinner. It’s creamy, zesty, and packed with flavor.

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Taco Pasta Salad Recipe

Ingredients:

• 8 oz rotini or pasta of choice

• 1 lb ground beef or turkey

• 1 packet taco seasoning (or 2 tbsp homemade)

• 1/2 cup water

• 1 cup cherry tomatoes, halved

• 1 cup canned corn, drained

• 1 cup black beans, rinsed and drained

• 1 cup shredded cheddar or Mexican blend cheese

• 1/2 cup red onion, diced

• 1 avocado, diced (add just before serving)

• 1/4 cup fresh cilantro, chopped

• 2 cups chopped romaine or iceberg lettuce (optional, for crunch)

For the Dressing:

• 1/2 cup sour cream

• 1/4 cup mayonnaise

• 2 tbsp taco sauce or salsa

• 1 tbsp lime juice

• 1 tsp chili powder (optional for extra kick)

• Salt & pepper to taste

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Instructions:

1. Cook Pasta: Boil pasta to al dente, drain, and rinse under cold water to cool.

2. Cook Taco Meat:

   • Brown ground beef in a skillet, drain fat.

   • Add taco seasoning and water, simmer for 5 minutes.

   • Let cool before adding to the salad.

3. Mix Dressing:

   • In a small bowl, whisk together sour cream, mayo, taco sauce, lime juice, and seasonings.

4. Assemble Salad:

   • In a large bowl, combine cooled pasta, taco meat, tomatoes, corn, black beans, red onion, cheese, and cilantro.

   • Gently fold in the dressing until well coated.

   • Add diced avocado and chopped lettuce just before serving to keep it fresh.

5. Chill (Optional):

   • For best flavor, chill in the fridge for 30–60 minutes before serving.

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Pro Tips:

• Add crushed Doritos or tortilla chips on top right before serving for that crunchy taco vibe.

• Make it vegetarian by skipping the meat or subbing in crumbled tofu or plant-based crumbles.

• Leftovers keep well for 2–3 days (just add more dressing if it dries out a little).

Want a spicy, sweet, or southwestern spin on it? I can tweak it to fit your vibe.