Description
This Ranch Taco Pasta Salad recipe is a delicious Tex-Mex twist on classic pasta salad. Packed with vibrant flavors and textures, it’s perfect for potlucks, picnics, or as a side dish for any meal.
Ingredients
Scale
Main Ingredients:
- 12 ounces rotini pasta, cooked and drained
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
Add-Ins:
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup diced red bell pepper
- 1/4 cup chopped red onion
- 1/2 cup sliced black olives (optional)
Dressing:
- 3/4 cup ranch dressing
- 1/4 cup salsa
- 1 tablespoon lime juice
- Chopped cilantro for garnish (optional)
Instructions
- Cook Pasta: Cook pasta according to package directions, then rinse under cold water and drain well.
- Cook Beef: In a skillet over medium heat, cook the ground beef until browned, then drain excess grease. Add taco seasoning and water, simmer for 2–3 minutes until thickened. Let beef cool slightly.
- Assemble Salad: In a large bowl, combine cooked pasta, taco-seasoned beef, cherry tomatoes, black beans, corn, cheddar cheese, red bell pepper, red onion, and black olives.
- Prepare Dressing: In a small bowl, whisk together ranch dressing, salsa, and lime juice. Pour over the pasta salad and toss to coat evenly.
- Chill and Serve: Cover and chill for at least 30 minutes before serving. Garnish with chopped cilantro if desired.
Notes
- For a vegetarian version, omit the ground beef or substitute with plant-based crumbles.
- Add diced avocado or crushed tortilla chips just before serving for extra texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop, No-Cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
