Taco Pasta Salad
This taco pasta salad is a hearty, flavor-packed dish with tender pasta, seasoned beef, and a fresh lime dressing. Its tossed with cheddar cheese, juicy tomatoes, and a light, zesty finish. It comes together quickly and works well for both family dinners and casual gatherings. You can serve it warm or at room temperature, which makes it easy to share.
Ingredients
Base
- 1 teaspoon salt
- 16 ounces pasta rotini, small shell, elbow macaroni or your favorite
- 1 pound ground beef
- 2 tablespoons taco seasoning mix
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Dressing
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lime juice
- ½ teaspoon ground cumin
Add-Ins
- 15 ounces black beans canned, drained and rinsed
- 15 ounces corn canned, drained
- 2 cups cherry tomatoes cut in half
- 2 cups shredded cheddar cheese
- 4 scallions thinly sliced, green and white part
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente.16 ounces pasta
- Drain and transfer the pasta to a large bowl.
Cook the Beef
- While the pasta cooks, cook the ground beef in a large skillet over medium-high heat, breaking it up with a meat chopper or spoon, until no longer pink.1 pound ground beef
- Drain any excess fat.
- Add the taco seasoning, salt and pepper. Stir well and let simmer for 2 minutes. Then set it aside to cool to room temperature.1 teaspoon salt, 1/2 teaspoon pepper
Make the Dressing
- Whisk together the olive oil, lime juice, and cumin in a small bowl or liquid measuring cup.⅓ cup extra-virgin olive oil, 3 tablespoons fresh lime juice, ½ teaspoon ground cumin
Assemble the Salad
- Pour the dressing over the pasta and toss to combine.2 tablespoons taco seasoning mix
- Add the beef, black beans, and corn. Toss until evenly mixed.15 ounces black beans, 15 ounces corn
- Fold in the cheddar, tomatoes and scallions.2 cups cherry tomatoes, 2 cups shredded cheddar cheese, 4 scallions
- Serve warm or at room temperature.
- Optional: Serve with sour cream, salsa, crushed tortilla chips, black olives, jalapeños, hot sauce or guacamole for a topping.
Notes
Ingredient Tips
- Rotini and shells work especially well because they hold onto the dressing, but any short pasta works.
- Fresh lime juice gives the salad the best bright flavor. Bottled lime juice is not as tasty here.
- If the cherry tomatoes are large, chop them smaller so you get some in every bite.
- Use store-bought taco seasoning or homemade taco seasoning.
- For a vegetarian-style salad, skip the ground beef and use just beans.
- Cheddar is a great go-to, but Mexican blend or monterey pepper jack also work well.
- Keep the base mild and let people add hot sauce or jalapeños at the table.
- Serve toppings on the side so the salad does not get soggy.
- Sour cream
- Salsa
- Crushed tortilla chips
- Black olives
- Jalapeños
- Hot sauce
- Guacamole
- Sweet and spicy pickled jalapeños
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Serve leftovers slightly warmed or let them sit at room temperature before serving.
- Freezing is not recommended because the pasta and vegetables can soften and lose their texture.
Nutrition
Serving: 1g | Calories: 455kcal | Carbohydrates: 46g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 479mg | Potassium: 476mg | Fiber: 6g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 10mg | Calcium: 166mg | Iron: 3mg
