30-Minute Taco Pasta Salad Recipe
Do you want a meal that is quick, tasty and fun? This 30-Minute Taco Pasta Salad Recipe is perfect. It is easy to make in just half an hour.
Ingredients
- 8 oz 225 g pasta (rotini or penne)
- 1 lb 450 g ground beef
- 1 packet taco seasoning or 2 tbsp homemade seasoning
- 1 cup cherry tomatoes halved
- 1 cup corn cooked or canned
- 1 cup black beans rinsed and drained
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 1/2 cup ranch dressing or taco dressing
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
Instructions
Cook the Pasta
- Boil a large pot of water. Add pasta and cook according to package instructions. Drain and cool.
Cook the Ground Beef
- Heat skillet on medium. Add ground beef. Cook until browned, breaking it with a spoon.
Add Taco Seasoning
- Sprinkle taco seasoning over cooked beef. Stir well and add 1/4 cup water. Simmer for 5 minutes.
Prepare Vegetables
- While beef cooks, chop cherry tomatoes, onion, and bell pepper. Drain black beans and corn.
Mix Pasta and Beef
- In a large bowl, combine cooked pasta and seasoned beef. Stir to mix well and coat pasta.
Add Vegetables
- Add tomatoes, corn, black beans, onions, and bell pepper to the pasta. Stir gently.
Add Cheese and Dressing
- Sprinkle shredded cheddar cheese and pour dressing over salad. Toss until evenly coated.
Season and Taste
- Add salt and pepper to taste. Mix gently and adjust seasoning if needed.
Chill (Optional)
- For best taste, refrigerate salad for 10–15 minutes. This lets flavors blend together nicely.
Garnish and Serve
- Top with chopped cilantro if desired. Serve immediately or store for later.
Notes
- Use rotini or penne pasta for best results.
- Cook pasta al dente to keep it firm in the salad.
- Let beef cool slightly before mixing with pasta to avoid soggy noodles.
- Add more vegetables like bell peppers or avocado for extra flavor.
- Store leftovers in an airtight container in the fridge for 2–3 days.