30-Minute Taco Pasta Salad
A quick and delicious meal that combines the flavors of traditional tacos with pasta, packed with vegetables and protein.
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.
Notes
This Taco Pasta Salad can be made ahead of time and stored in the refrigerator for up to 3 days. Add a splash of ranch dressing or salsa if serving after refrigeration.