Fresh Taco Pasta Salad Perfect for Weeknight Dinners
A vibrant and satisfying dish that combines the zesty flavors of tacos with the comfort of pasta, perfect for busy weeknights.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 8 ounces Rotini or Fusilli Pasta Cook according to package instructions until al dente.
Protein
- 1 pound Ground Chicken or Turkey Cook in a skillet with taco seasoning until browned.
Beans
- 1 can (15 ounces) Black Beans Rinse and drain before adding.
Vegetables
- 1 cup Cherry Tomatoes Halved.
- 0.5 cup Red Onion Finely diced and soaked in cold water for 10 minutes.
- 1 cup Bell Peppers Diced (any color).
Herbs
- 1 handful Fresh Cilantro Chopped.
Seasoning
- 1 lime Lime Juice Juice of 1 lime.
- 2 tablespoons Taco Seasoning To season the ground meat.
Cheese
- 1 cup Shredded Cheddar Cheese Optional but recommended.
Instructions
- 1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
- 2. In a skillet, cook ground chicken or turkey over medium heat until browned, about 6-8 minutes. Stir in taco seasoning and cook for an additional 1-2 minutes.
- 3. Prepare vegetables: halve cherry tomatoes, finely chop red onion, and dice bell peppers.
- 4. In a mixing bowl, combine cooked pasta, ground meat, black beans, tomatoes, onion, bell peppers, and cilantro. Stir gently to combine.
- 5. Drizzle lime juice over the salad and toss to combine.
- 6. Add shredded cheddar cheese and stir until well incorporated.
- 7. Taste and adjust seasoning if necessary. Let sit for 10 minutes before serving.
- 8. Serve chilled or at room temperature, garnished with cilantro or lime wedges.
Notes
This salad can be customized with additional vegetables or proteins as desired. It is perfect for meal prep and can be stored in the refrigerator for up to three days.