Description
This Taco Pasta Salad is a flavorful and hearty dish combining seasoned ground beef, cellentani pasta, black beans, fresh vegetables, cheese, and a tangy taco-inspired dressing. Perfect for potlucks, picnics, or casual get-togethers, it offers a delightful mix of textures and bold southwestern flavors chilled to perfection.
Ingredients
Pasta and Meat
- 1 pound Cellentani pasta
- 1 pound ground beef
- 2 tablespoons taco seasoning (for beef)
Salad Mix-ins
- 15 ounces black beans, rinsed and drained
- ½ cup diced red onion
- 1 pint grape tomatoes, halved (about 2 cups)
- 8 ounces Colby Jack cheese, cubed
Dressing
- 2 cups Thousand Island dressing
- 2 tablespoons taco sauce
- 2 tablespoons taco seasoning (for dressing)
Garnishes
- Fresh cilantro, chopped
- Shredded lettuce
- Sour cream (optional)
- Fritos (optional)
Instructions
- Cook the pasta: Prepare the cellentani pasta according to package directions until al dente. Drain the pasta and rinse under cold water to stop cooking and cool it completely. Set aside.
- Brown the beef: In a medium skillet over medium heat, brown and crumble the ground beef until fully cooked. Drain excess fat to keep the salad from being greasy.
- Season the beef: Stir in 2 tablespoons of taco seasoning into the cooked beef, mixing well to evenly coat the meat. Allow it to cool slightly before combining with other ingredients.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, seasoned beef, rinsed black beans, diced red onion, halved grape tomatoes, and cubed Colby Jack cheese. Toss everything together until well combined.
- Make the dressing: In a separate medium bowl, whisk together the Thousand Island dressing, taco sauce, and 2 tablespoons of taco seasoning to create a flavorful taco dressing.
- Dress the salad: Pour the dressing over the pasta mixture and mix thoroughly to coat all ingredients evenly.
- Chill before serving: Cover the bowl with plastic wrap and refrigerate until ready to serve, allowing the flavors to meld.
- Add garnishes and serve: Just before serving, top the salad with fresh shredded lettuce, chopped cilantro, sour cream, and Fritos for added texture and flavor if desired.
Notes
- Use mild or spicy taco seasoning depending on your heat preference.
- For a vegetarian version, substitute ground beef with a plant-based meat or extra beans.
- Adjust dressing quantities to taste if you prefer a lighter or creamier salad.
- Make ahead and refrigerate for a few hours or overnight for best flavor development.
- Fritos add crunch but can be served on the side to keep them crispy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American