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taco pasta salad recipe

Taco Pasta Salad Recipe

Discover a delicious taco pasta salad recipe that combines bold taco flavors with creamy pasta. Perfect for any occasion and fully customizable to suit your taste.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g Pasta (shells recommended)
  • 1 packet Taco seasoning
  • 200 g Cheese (cheddar or a Mexican blend)
  • 200 g Veggies (tomatoes, onions, bell peppers)
  • optional Optional protein (ground beef, chicken, or black beans)
  • 100 g Salsa
  • 1/2 cup Dressing (mix of sour cream, mayo, and optional ranch)

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Cutting board
  • Knife

Method
 

  1. Boil the pasta until al dente, then rinse under cold water.
  2. Dice tomatoes, onions, and bell peppers, and add jalapeños if desired.
  3. Choose your protein: ground beef, shredded chicken, or black beans.
  4. In a bowl, mix sour cream, mayo, and taco seasoning to create the dressing.
  5. Toss the cooled pasta with chopped veggies and protein in a large bowl.
  6. Add the dressing and salsa, then mix until everything is well combined.
  7. Chill the salad in the fridge for at least one hour before serving.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 8mg

Notes

Avoid overcooking the pasta; aim for al dente for the best texture. Balance flavors with mild ingredients if using spicy salsa. Chill the salad for at least an hour to meld flavors together. Feel free to customize with additional veggies, cheese, or protein options. To keep the salad from getting soggy, consider dressing it just before serving if transporting.
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