Description

This Taco Pasta Salad is a delicious blend of seasoned ground beef, fresh vegetables, and a creamy dressing, making it a perfect quick dinner for the summer.

Ingredients

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1 pound pasta (gluten-free for gluten-free)
1 pound taco seasoned ground beef (cooked)
1 cup tomatoes, diced
1 cup corn
1 cup black beans
1 cup red bell pepper, diced
1/4 cup red onion, diced
1/4 cup green onions, thinly sliced
1/2 cup cheddar cheese, shredded
2 tablespoons cilantro, chopped (optional)
1/2 cup salsa
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice (or apple cider vinegar)
1 tablespoon cilantro (optional)

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Instructions

Cook the pasta according to package instructions, then drain and rinse with cold water until cooled.
In a large bowl, combine the pasta, seasoned beef, diced tomatoes, corn, black beans, red bell pepper, red onion, green onion, cheese, and optional cilantro.
In a separate bowl, whisk together the salsa, mayonnaise, sour cream, lime juice, and optional cilantro.
Pour the dressing over the salad mixture, toss well, and serve.

Notes

For a vegetarian option, substitute the ground beef with a meat alternative or extra beans.
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to customize with other vegetables or toppings based on your preference.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 20g
Cholesterol: 50mg