Description
A warm and inviting Taco Pasta Salad that brings flavor and satisfaction to your table, perfect for fall.
Ingredients
- 12 ounces pasta (penne or rotini)
- 1 pound ground turkey or beef
- 1 packet taco seasoning
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 cup diced bell peppers (any color)
- 1 small red onion, finely chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup salsa
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, add the pasta and cook according to package directions until al dente. Drain and set aside to cool slightly.
- Brown the meat: In a large skillet over medium heat, cook the ground turkey or beef until browned, breaking it apart with a spoon. Drain excess fat if necessary.
- Add seasoning: Stir in the taco seasoning along with some water (as per packet instructions), and cook until the seasoning is well combined with the meat.
- Combine ingredients: In a large bowl, mix the cooked pasta, seasoned meat, black beans, corn, tomatoes, bell peppers, and onion. Stir gently to combine.
- Prepare the dressing: In a small bowl, mix the sour cream and salsa. Pour this dressing over the pasta mixture and stir until everything is well coated.
- Serve: Top with shredded cheddar cheese and garnish with fresh cilantro. Enjoy warm, or chill for an hour for a refreshing cold side dish.
Notes
For the best consistency, keep the dressing separate until serving if preparing ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mexican