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Taco Pasta Salad

DeShawn Mitchell
A fun twist on the classic taco, combining pasta with seasoned meat, fresh veggies, and a creamy dressing. Perfect for summer gatherings, potlucks, or quick weeknight meals.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 4 hours
Total Time 4 hours 30 minutes
Course Salad
Cuisine Mexican-American
Servings 8
Calories 350 kcal

Ingredients
  

Pasta

  • 8 oz rotini or penne pasta cooked al dente and cooled

Taco Seasoning

  • 2 tbsp taco seasoning store-bought or homemade (chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper)

Fresh Vegetables

  • 1 cup diced tomatoes cherry or Roma
  • 1 cup corn fresh, canned, or thawed frozen
  • 0.5 cup sliced black olives
  • 0.5 cup finely diced red onion
  • 1 cup diced bell peppers any color

Optional Additions

  • 1 cup black beans rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1 cup crushed tortilla chips added right before serving
  • 0.5 cup French or Catalina dressing

Instructions
 

Cook the Pasta

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and rinse under cold water, then let it drain well.

Mix the Ingredients

  • In a large bowl, combine cooled pasta, taco seasoning, diced tomatoes, corn, black olives, red onion, bell peppers, black beans, and shredded cheese. Gently toss to mix evenly.

Add Dressing

  • Pour French or Catalina dressing over the pasta mixture and toss gently to coat all ingredients.

Chill

  • Cover the bowl and refrigerate for at least 4 hours to let the flavors meld together.

Serve

  • Before serving, sprinkle crushed tortilla chips over the top for extra crunch. Serve cold.

Notes

  • 1- Use cold ingredients for a refreshing salad.
  • 2- Taste and adjust seasoning as needed.
  • 3- Serve with extra tortilla chips or toppings like sour cream for customization.
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