Taco Pasta Salad
Taco Pasta Salad
Ingredients
For the Salad
- 1 tablespoon olive oil
- 1 pound ground beef
- 3 1/2 tablespoons taco seasoning
- 1/4 cup water
- 4 roma tomatoes
- 1/2 red onion
- 1/2 cup cilantro
- 2 jalapeños
- 1 cup sweet corn
- 1 cup pinto beans
- 1 cup black beans
- 1 pound ditalini pasta
- 1 1/2 cups shredded Mexican cheese
For the Dressing
- 1 cup plain yogurt
- 1 cup mayonnaise
- 2 ounces chipotle peppers in adobo sauce
- 2 limes
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 pound of ditalini pasta to the boiling water and cook according to package directions until it reaches an al dente texture. Once cooked, drain the pasta thoroughly in a colander and rinse with cold water to cool it down and prevent sticking. Set aside.
⏱️ 10 min
- 2
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Add 1 pound of ground beef to the pan. Break up the beef with a spoon and cook, stirring occasionally, until it is fully browned and no pink remains. Once browned, carefully drain any excess fat from the pan. Stir in 3 1/2 tablespoons of taco seasoning and 1/4 cup of water. Cook for a few more minutes, allowing the liquid to evaporate and the meat to be well coated with the seasoning. Transfer the cooked taco meat to a bowl and let it cool slightly.
⏱️ 10 min
- 3
While the taco meat cools, prepare the vegetables. Chop 4 roma tomatoes into bite-sized pieces. Dice 1/2 red onion. Finely chop 1/2 cup of fresh cilantro. Slice 2 jalapeños in half lengthwise, carefully remove the seeds and membranes (for less heat), and then dice them.
⏱️ 10 min
- 4
Ensure 1 cup of sweet corn is ready for use. If using canned corn, drain it well. If using frozen corn, thaw it completely. Drain and thoroughly rinse 1 cup of pinto beans and 1 cup of black beans.
⏱️ 5 min
- 5
To make the chipotle lime dressing, combine all the dressing ingredients in a blender: 1 cup plain yogurt, 1 cup mayonnaise, 2 ounces of chipotle peppers in adobo sauce, the juice from 2 limes, 1 1/2 teaspoons of salt, 1 1/2 teaspoons of black pepper, 2 teaspoons of smoked paprika, 2 teaspoons of onion powder, and 2 teaspoons of garlic powder. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min
- 6
In a very large mixing bowl, combine the cooled ditalini pasta, the cooked taco meat, chopped roma tomatoes, diced red onion, chopped cilantro, diced jalapeños, sweet corn, pinto beans, black beans, and 1 1/2 cups of shredded Mexican cheese.
⏱️ 5 min
- 7
Pour the prepared chipotle lime dressing over all the ingredients in the large bowl. Toss everything together thoroughly using large spoons or tongs until all components are evenly coated with the dressing. Serve immediately for a fresh taste, or chill in the refrigerator for at least 30 minutes for flavors to meld, especially if preparing for meal prep or a party. Garnish with extra cilantro before serving, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Taco Pasta Salad
For the Salad
- 1 tablespoon olive oil
- 1 pound ground beef
- 3 1/2 tablespoons taco seasoning
- 1/4 cup water
- 4 roma tomatoes
- 1/2 red onion
- 1/2 cup cilantro
- 2 jalapeños
- 1 cup sweet corn
- 1 cup pinto beans
- 1 cup black beans
- 1 pound ditalini pasta
- 1 1/2 cups shredded Mexican cheese
For the Dressing
- 1 cup plain yogurt
- 1 cup mayonnaise
- 2 ounces chipotle peppers in adobo sauce
- 2 limes
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 pound of ditalini pasta to the boiling water and cook according to package directions until it reaches an al dente texture. Once cooked, drain the pasta thoroughly in a colander and rinse with cold water to cool it down and prevent sticking. Set aside.
⏱️ 10 min - 2
Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Add 1 pound of ground beef to the pan. Break up the beef with a spoon and cook, stirring occasionally, until it is fully browned and no pink remains. Once browned, carefully drain any excess fat from the pan. Stir in 3 1/2 tablespoons of taco seasoning and 1/4 cup of water. Cook for a few more minutes, allowing the liquid to evaporate and the meat to be well coated with the seasoning. Transfer the cooked taco meat to a bowl and let it cool slightly.
⏱️ 10 min - 3
While the taco meat cools, prepare the vegetables. Chop 4 roma tomatoes into bite-sized pieces. Dice 1/2 red onion. Finely chop 1/2 cup of fresh cilantro. Slice 2 jalapeños in half lengthwise, carefully remove the seeds and membranes (for less heat), and then dice them.
⏱️ 10 min - 4
Ensure 1 cup of sweet corn is ready for use. If using canned corn, drain it well. If using frozen corn, thaw it completely. Drain and thoroughly rinse 1 cup of pinto beans and 1 cup of black beans.
⏱️ 5 min - 5
To make the chipotle lime dressing, combine all the dressing ingredients in a blender: 1 cup plain yogurt, 1 cup mayonnaise, 2 ounces of chipotle peppers in adobo sauce, the juice from 2 limes, 1 1/2 teaspoons of salt, 1 1/2 teaspoons of black pepper, 2 teaspoons of smoked paprika, 2 teaspoons of onion powder, and 2 teaspoons of garlic powder. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min - 6
In a very large mixing bowl, combine the cooled ditalini pasta, the cooked taco meat, chopped roma tomatoes, diced red onion, chopped cilantro, diced jalapeños, sweet corn, pinto beans, black beans, and 1 1/2 cups of shredded Mexican cheese.
⏱️ 5 min - 7
Pour the prepared chipotle lime dressing over all the ingredients in the large bowl. Toss everything together thoroughly using large spoons or tongs until all components are evenly coated with the dressing. Serve immediately for a fresh taste, or chill in the refrigerator for at least 30 minutes for flavors to meld, especially if preparing for meal prep or a party. Garnish with extra cilantro before serving, if desired.
⏱️ 5 min