why make this recipe
30-Minute Taco Pasta Salad is a fantastic meal choice! It’s quick to prepare, making it perfect for busy weeknights. This dish combines the flavors of traditional tacos with pasta, creating a fun and filling meal. Packed with vegetables, protein, and delicious toppings, this salad is not only tasty but also colorful and healthy. Plus, it’s a great dish for potlucks or family gatherings.
how to make 30-Minute Taco Pasta Salad
Ingredients
- 8 ounces elbow pasta
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup chopped bell peppers
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup shredded lettuce
- 1/2 cup ranch dressing
- 1/4 cup salsa
- Salt and pepper to taste
- Optional toppings: cheese, avocado, cilantro
Directions
- Cook the elbow pasta according to package instructions; drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Stir in taco seasoning and a splash of water; cook for another 2-3 minutes.
- In a large bowl, combine the cooked pasta, seasoned beef, bell peppers, cherry tomatoes, corn, black beans, and lettuce.
- In a separate bowl, mix together the ranch dressing and salsa. Pour over the pasta salad and toss to combine.
- Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.
how to serve 30-Minute Taco Pasta Salad
Serve this Taco Pasta Salad chilled or at room temperature. You can place it in a big bowl and let everyone serve themselves. Add extra toppings like cheese, avocado, or cilantro to make it even more delicious. This salad is great as a main dish but also works well as a side dish at barbecues or gatherings.
how to store 30-Minute Taco Pasta Salad
Store any leftover Taco Pasta Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When you’re ready to eat, just give it a good stir and enjoy. If it seems a little dry, add a splash of ranch dressing or salsa to freshen it up.
tips to make 30-Minute Taco Pasta Salad
- You can replace ground beef with ground turkey or chicken for a lighter version.
- Feel free to add other vegetables like diced onions or jalapeños for extra crunch and flavor.
- For a vegetarian version, skip the meat and add more beans or veggies.
- Customize the toppings according to your taste.
variation
For a spicier kick, try adding diced jalapeños or a few dashes of hot sauce to the dressing. You can also switch up the pasta type; penne or rotini work nicely too.
FAQs
Can I make this salad ahead of time?
Yes! This salad can be made a few hours in advance. Just keep it covered in the refrigerator until serving time.
What can I use instead of ranch dressing?
You can use Greek yogurt, sour cream, or any dressing you prefer. You can also make a homemade dressing using olive oil, lime juice, and spices.
Is this recipe healthy?
Yes! It includes plenty of vegetables, lean protein, and can be adjusted to be lower in fat by using lean meat and light dressing. Enjoy it in moderation as part of a balanced diet!
30-Minute Taco Pasta Salad
Ingredients
Pasta and Protein
- 8 ounces elbow pasta
- 1 pound ground beef Can be replaced with ground turkey or chicken.
- 1 packet taco seasoning
Vegetables
- 1 cup chopped bell peppers
- 1 cup cherry tomatoes, halved
- 1 cup corn (canned or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup shredded lettuce
Dressings and Seasonings
- 1/2 cup ranch dressing Alternative dressings can be used.
- 1/4 cup salsa
- Salt and pepper to taste
Optional Toppings
- cheese, avocado, cilantro Add according to personal preference.
Instructions
Preparation
- Cook the elbow pasta according to package instructions; drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Stir in taco seasoning and a splash of water; cook for another 2-3 minutes.
Mixing
- In a large bowl, combine the cooked pasta, seasoned beef, bell peppers, cherry tomatoes, corn, black beans, and lettuce.
- In a separate bowl, mix together the ranch dressing and salsa. Pour over the pasta salad and toss to combine.
- Season with salt and pepper to taste.
Serving
- Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.