Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Taco Pasta Salad Recipe
This Taco Pasta Salad Recipe is just in time for those summer barbecues. A cold pasta salad side dish with a fun taco twist will be a hit!
Print
Pin
Servings: 8
Calories: 631kcal
Ingredients
- 1/2 Lb. Ground Beef
- 2 Tablespoons Taco Seasoning divided
- 4 ounces Fire Roasted Diced Green Chiles
- 16 ounces Dry Pasta ziti or preferred style
- 1 Cup Frozen Corn - thawed
- 1 15oz Can Black Beans - drained, rinsed
- 6 ounces Black Olives - drained halved
- 5 ounces Cherry or Grape Tomatoes - halved
- 6 ounces Colby-Jack Cheese - cubed small
- Handful Cilantro - chopped
- 1/2 Cup Sour Cream
- 1/2 Cup Mayonnaise
- Juice of 1 Small Lime
- 1 Tablespoon Taco Seasoning
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1 teaspoon Hot Sauce optional
Instructions
- In pan over medium/high heat, brown and crumble ground beef. Drain excess fat if needed. Stir in 1 Tablespoon taco seasoning and green chiles. Remove from heat, allow to cool.
- Prepare pasta according to package instructions. Drain and cool.
- In large bowl combine beef, pasta, corn, black beans, olives, tomatoes, cheese and cilantro. Stir together.
- In separate bowl, combine sour cream, mayo, lime juice, 1 Tablespoon taco seasoning, chili powder, cumin and hot sauce. Pour mixture over pasta salad and stir to coat evenly.
- Salt and pepper to taste.
Nutrition
Serving: 1g | Calories: 631kcal | Carbohydrates: 69g | Protein: 26g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 59mg | Sodium: 889mg | Fiber: 8g | Sugar: 10g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!