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If you’re looking for a fun, hearty dish that combines the best of both worlds, then the Taco Pasta Salad is just what you need. This delightful fusion dish takes the beloved flavors of traditional tacos and marries them with the comforting texture of a classic pasta salad. It’s an easy-to-make recipe that’s perfect for a wide range of occasions, whether it be a lively potluck, a casual family gathering, or a quick weeknight dinner that both kids and adults will love.

Taco Pasta Salad

Enjoy a deliciously simple Taco Pasta Salad recipe that's perfect for any occasion! This flavorful dish combines the best of tacos with the comfort of pasta, featuring crunchy veggies, savory meat, and creamy dressing. It's customizable for meat lovers and vegetarians alike, making it a crowd-pleaser. Quick to prepare and visually appealing, this salad is fantastic for potlucks or family dinners. Click through to explore this enticing recipe and elevate your meal planning!
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Ingredients
  

8 oz rotini pasta

1 lb ground beef (or turkey for a lighter option)

1 packet taco seasoning

1 cup cherry tomatoes, halved

1 cup corn (canned or frozen)

1 black bean can, rinsed and drained

1 cup diced bell pepper (mix of red and green for color)

1 cup shredded cheddar cheese

½ cup green onions, sliced

½ cup black olives, sliced (optional)

1 cup ranch dressing

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool and prevent sticking.

    Brown the Meat: In a skillet over medium heat, add the ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat.

      Season the Meat: Add the taco seasoning to the cooked meat along with 2/3 cup of water. Stir to combine and let it simmer for 5 minutes until the sauce thickens.

        Mix the Ingredients: In a large mixing bowl, combine the cooked pasta, seasoned meat, cherry tomatoes, corn, black beans, bell peppers, and green onions. Toss gently to combine.

          Add Cheese and Dressing: Sprinkle the shredded cheddar cheese over the top. Drizzle the ranch dressing over the salad, mixing until everything is well coated. Season with salt and pepper to taste.

            Chill: Cover the salad and place it in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

              Serve: Before serving, garnish with fresh cilantro and sprinkle with sliced black olives if desired.

                Prep Time: 15 min | Total Time: 1 hr | Servings: 6-8