Taco Pasta Salad
Transform your taco night into a refreshing summer favorite with this irresistible Taco Pasta Salad! Featuring tender rotini pasta, taco-seasoned ground beef, black beans, and vibrant cherry tomatoes, this dish is packed with bold Tex-Mex flavors and hearty ingredients. The creamy dressing, made with sour cream, mayonnaise, tangy lime juice, and fresh cilantro, ties it all together, creating a perfect balance of zesty and savory. Topped with crunchy tortilla chips for added texture, this versatile recipe works wonderfully as a side dish, a potluck centerpiece, or a satisfying main course. Ready in just 35 minutes and full of crowd-pleasing goodness, this taco-inspired twist on pasta salad is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 oz rotini pasta
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup water
- 1 cup canned black beans, drained and rinsed
- 1.5 cups cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 0.25 cup chopped fresh cilantro
- 3 stalks green onions, thinly sliced
- 2 tbsp lime juice
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup tortilla chips, crushed (optional for garnish)
Instructions
Cook the rotini pasta according to the package instructions. Drain the pasta, rinse under cold water, and set aside to cool completely.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat.
Add the taco seasoning and water to the cooked beef. Simmer for 5 minutes, stirring occasionally, until the sauce is thickened. Remove from heat and let it cool to room temperature.
In a large mixing bowl, combine the cooled pasta, taco-seasoned beef, black beans, cherry tomatoes, shredded cheddar cheese, chopped cilantro, and sliced green onions.
In a smaller bowl, whisk together the sour cream, mayonnaise, lime juice, salt, and black pepper to create the dressing.
Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Before serving, sprinkle crushed tortilla chips on top for garnish, if desired.
Nutrition Facts
Calories |
4756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 9342 mg | 406% | |
| Total Carbohydrate | 440.0 g | 160% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 28.5 g | ||
| Protein | 178.0 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1428 mg | 110% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 3655 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
