Easy Taco Pasta Salad Recipe
Take your love for tacos to the next level with this delicious taco pasta salad recipe. Packed with all the flavors of a classic taco, this dish is sure to be a hit at any gathering or as a quick and easy weeknight meal.
Servings: 8
Calories: 499kcal
Ingredients
- 12 oz Rotini pasta uncooked
- 1 lb ground beef
- 1 oz taco seasoning
- 10 oz cherry tomatoes halved
- 2 tablespoon cilantro chopped
- 1 cup corn drained and rinsed
- 1 cup black beans drained and rinsed
- 1 cup Cheddar cheese shredded
- 1 red onion diced
- 1 jalapeno chopped
- 1 lime juiced
BBQ Dressing Ingredients
- ½ cup plain yogurt
- ½ cup BBQ sauce
- ½ cup mayonnaise
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat a large skillet over medium-high heat and add in the ground beef. Break apart and cook until browned, about 7-10 minutes. Drain grease and stir in the taco seasoning. Add 1 tablespoon water to help incorporate the seasoning if needed.
- While beef is cooking, bring a pot of salted water to a boil and cook the Rotini according to package directions. Once cooked, drain water and rinse pasta under cold water to stop the cook process.
- In a small bowl, whisk together the yogurt, BBQ sauce, mayonnaise, brown sugar, Worcestershire sauce, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooled, cooked pasta, seasoned ground beef, tomatoes, corn, beans, cheese, onion, lime juice, and jalapeno. Pour the BBQ dressing over the mixture and toss to coat.
- Garnish with cilantro and lime wedges if desired. *This pasta salad is best served cold, feel free to chill for an hour in the refrigerator until ready. Enjoy!
Nutrition
Calories: 499kcal | Carbohydrates: 43g | Protein: 20g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 689mg | Potassium: 442mg | Fiber: 3g | Sugar: 6g | Vitamin A: 723IU | Vitamin C: 17mg | Calcium: 135mg | Iron: 3mg
