Description
A delicious taco pasta salad that combines rotini pasta, lean ground meat, and fresh vegetables with a zesty ranch dressing.
Ingredients
Scale
- 8 oz rotini pasta
- 1 lb lean ground beef or turkey
- 1 packet taco seasoning (about 1 oz)
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sweet corn (fresh or frozen)
- 1 cup bell peppers, diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 cup ranch dressing
- Juice of 1 lime
- 1 cup shredded cheddar cheese
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain excess fat and stir in taco seasoning with water according to packet instructions.
- In a large bowl, combine cherry tomatoes, black beans, corn, bell peppers, red onion, and cilantro.
- Add cooled pasta and cooked meat mixture to the veggie bowl. Toss gently until combined.
- Drizzle ranch dressing and lime juice over the salad. Toss again until evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be served cold or at room temperature.
- Feel free to add other veggies or toppings of your choice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg