Taco Pasta Salad
A fun and delicious mix of flavors, Taco Pasta Salad combines the tasty elements of a taco with hearty pasta, making it perfect for gatherings, picnics, or quick weeknight dinners.
Ingredients
Pasta and Proteins
- 12 oz rotini pasta Cook according to package instructions.
- 1 lb ground beef Can substitute with chicken, turkey, or beans for a vegetarian option.
Vegetables
- 1 cup bell peppers Diced.
- 1 medium red onion Chopped.
- 1 cup corn Canned or cooked.
- 1 cup cherry tomatoes Halved.
Toppings and Dressing
- 1 cup French dressing Adjust to taste.
- 1 cup cheddar cheese Shredded.
- 1/4 cup cilantro Chopped.
Instructions
Preparation
- Cook the rotini pasta according to package instructions; drain and let cool.
- In a skillet, brown the ground beef over medium heat until fully cooked; drain excess fat.
Combine Ingredients
- In a large bowl, combine the cooked pasta, ground beef, diced bell peppers, chopped red onion, corn, and halved cherry tomatoes.
- Pour the French dressing over the salad and toss to coat evenly.
- Top with shredded cheddar cheese and chopped cilantro.
Serving
- Serve chilled or at room temperature.
Notes
Store in an airtight container in the refrigerator for 3 to 5 days. Keep the dressing separate if making ahead of time. Variations include adding black beans or avocado, and adjusting the dressing amount to taste. For a spicier version, consider adding jalapeños or chili powder.