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Ten-Minute Taco Pasta Salad

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 2 cups cooked pasta any shape you like
  • 1 cup shredded cheddar cheese
  • 1 cup cherry tomatoes halved
  • 1 cup canned corn drained
  • 1/2 cup black beans drained and rinsed
  • 1/2 cup sliced black olives
  • 1/4 cup diced red onion
  • 1 packet taco seasoning
  • 1/2 cup ranch dressing
  • 1/2 cup salsa your favorite variety
  • Optional: chopped cilantro for garnish

Method
 

  1. Cook beef in a skillet over medium until browned and fully cooked; drain excess fat.
  2. Add taco seasoning to packet directions, usually with water and simmering.
  3. Combine pasta, beef, cheddar, tomatoes, corn, beans, olives, and onion in a large bowl.
  4. Mix ranch and salsa in a separate small bowl.
  5. Pour dressing over salad; toss well.
  6. Garnish with optional cilantro.
  7. Serve immediately or refrigerate 30 minutes to blend flavors.

Notes

You can use leftover pasta or cook a fresh batch while the beef is browning to save time. Feel free to use ground turkey or chicken instead of beef for a lighter version. Add a squeeze of lime juice for a refreshing twist.