Taco Pasta Salad

5 from 1 vote

This easy taco pasta salad has seasoned ground beef, black beans, cheddar cheese, and a creamy salsa dressing. Serve it as a quick lunch or picnic side dish!

Prep Time15

Cook Time20

Total Time35

Course: Pastas, Salad, Side Dish

Cuisine: American, Mexican

Diet: Vegan, Vegetarian

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

For the dressing:

2 limes zest and juice
1 garlic clove grated
1 tablespoon taco seasoning
1 teaspoon honey
½ teaspoon salt plus more for pasta water
½ teaspoon black pepper
½ cup olive oil or avocado oil

For the salad:

8 ounces macaroni noodles or pasta of choice
1 (14.5 ounce) can black beans drained and rinsed
1 bell pepper seeded and diced
1 cup cherry tomatoes halved
1 cup cooked corn
½ small red onion minced
2 tablespoons chopped cilantro
1 avocado diced

Instructions

To make the dressing, in a large serving bowl whisk lime zest and juice, garlic, taco seasoning, honey, salt, and pepper together until combined. Slowly drizzle in the oil, whisking vigorously until emulsified. Set aside in the fridge.
To make the salad, bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta, then add to the large serving bowl with the dressing. Toss with the warm pasta so it can absorb the flavors.
Add the black beans, bell pepper, cherry tomatoes, corn, red onion, and cilantro, and toss to coat. Chill for 1 hour for flavors to develop. When ready to serve, add diced avocado on top so the color is preserved.

Notes

My Top Tip: Cook the pasta to al dente. You want it to be slightly firm so it'll hold up well in the taco pasta salad. If it's overcooked, it can get mushy.

Storage: Store leftover taco pasta salad in an airtight container in the fridge for 3–5 days. No need to reheat, it tastes great cold!

Nutrition

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