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 it in cold water until cooled.
- In a large bowl, combine the cooled pasta, cooked taco-seasoned beef, diced tomatoes, corn, black beans, diced red bell pepper, red onion, green onions, cheddar cheese, and optional cilantro.
- In a separate small bowl, mix together the salsa, mayonnaise, sour cream, lime juice (or apple cider vinegar), and optional cilantro.
- Fold the dressing into the pasta salad and serve immediately.
Notes
For a vegetarian option, substitute the ground beef with plant-based protein or skip it entirely.
Feel free to customize the veggies based on your preference or what you have on hand.
This salad can be made ahead of time and stored in the refrigerator, enhancing the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.