Description
This Ranch Taco Pasta Salad recipe is a delightful Tex-Mex twist on a classic pasta salad, combining the flavors of tacos with creamy ranch dressing. It’s a perfect side dish for summer gatherings or potlucks.
Ingredients
Scale
Pasta Salad:
- 12 ounces rotini pasta
- 1 pound ground beef or ground turkey
- 1 packet taco seasoning
- 1 cup cherry tomatoes (halved)
- 1 cup canned black beans (drained and rinsed)
- 1 cup canned corn (drained)
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives
- 1/2 cup diced red onion
Dressing:
- 1 cup ranch dressing
- 1/2 cup salsa
- 1 tablespoon olive oil
Garnish:
- Chopped cilantro for garnish (optional)
Instructions
- Cook the pasta: Cook the pasta according to package directions. Drain and rinse under cold water to cool.
- Cook the meat: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then stir in taco seasoning and simmer for 2 minutes. Let it cool.
- Combine ingredients: In a large bowl, mix pasta, seasoned meat, tomatoes, beans, corn, cheese, olives, and red onion.
- Prepare dressing: In a small bowl, whisk ranch dressing, salsa, and olive oil. Pour over the salad and toss to coat.
- Chill and serve: Refrigerate for at least 30 minutes. Garnish with cilantro before serving.
Notes
- This salad can be made a day ahead and stored in the fridge.
- Add crushed tortilla chips or diced avocado just before serving for extra texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop, No-Bake
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
