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Ten-Minute Taco Pasta Salad

A zesty twist on taco night with pasta, ground beef, and fiesta-flavored goodies.
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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. In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat.
  2. Add the taco seasoning to the beef, following the instructions on the seasoning packet (usually adding some water and simmering).
  3. In a large bowl, combine the cooked pasta, seasoned ground beef, shredded cheddar cheese, cherry tomatoes, corn, black beans, black olives, and red onion.
  4. In a separate small bowl, mix together the ranch dressing and salsa to create a zesty dressing.
  5. Pour the dressing over the pasta mixture and toss everything together until well combined.
  6. Garnish with chopped cilantro if desired.
  7. Serve immediately or chill in the fridge for 30 minutes to let the flavors meld together.

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. A simple yet elegant mix of pasta, fresh mozzarella, cherry tomatoes, basil, and balsamic dressing.