Description
This Taco Pasta Salad features gluten-free pasta, seasoned ground beef, and fresh vegetables, perfect for a quick and easy summer meal that’s bursting with flavor!
Ingredients
Scale
- 1 pound pasta (gluten-free for gluten-free)
- 1 pound taco seasoned ground beef (cooked)
- 1 cup tomatoes, diced
- 1 cup corn
- 1 cup black beans
- 1 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup green onions, thinly sliced
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons cilantro, chopped (optional)
- 1/2 cup salsa
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (or apple cider vinegar)
- 1 tablespoon cilantro (optional)
Instructions
- Cook the pasta according to the package directions, then drain and rinse under cold water until cool.
- In a large bowl, combine the cooked pasta, seasoned ground beef, diced tomatoes, corn, black beans, diced red bell pepper, diced red onion, sliced green onions, shredded cheddar cheese, and optional cilantro.
- In a separate bowl, whisk together the salsa, mayonnaise, sour cream, lime juice, and optional cilantro; then pour over the pasta mixture.
- Toss everything together until well combined and enjoy!
Notes
Use gluten-free pasta for a gluten-free option.
Add more veggies like avocados or jalapeños for extra flavor.
Chill the salad for about an hour before serving to enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg