Description
This Ranch Taco Pasta Salad is a delicious and satisfying meal that combines the flavors of tacos with a cooling ranch dressing. Packed with pasta, seasoned ground beef, veggies, and cheese, this salad is perfect for a quick and easy dinner or a flavorful addition to your next potluck.
Ingredients
Scale
Pasta:
- 8 ounces rotini or pasta of choice
Seasoned Beef:
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
Salad:
- 1 cup cherry tomatoes (halved)
- 1 cup canned black beans (drained and rinsed)
- 1 cup corn (canned or thawed frozen)
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red bell pepper
- 1/2 cup sliced black olives (optional)
- 1/3 cup chopped green onions
- 1/2 cup ranch dressing
- 1/2 cup salsa
- Salt and pepper to taste
Instructions
- Cook the Pasta: Cook the pasta according to package directions. Drain, rinse under cold water, and set aside.
- Prepare the Seasoned Beef: In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat, then add taco seasoning and water. Simmer for 2–3 minutes until thickened, then let cool slightly.
- Assemble the Salad: In a large bowl, combine the cooked pasta, seasoned beef, tomatoes, black beans, corn, cheddar cheese, bell pepper, black olives, and green onions.
- Make the Dressing: In a small bowl, whisk together the ranch dressing and salsa, then pour over the salad. Toss everything until evenly coated. Season with salt and pepper to taste.
- Chill and Serve: Chill the salad for at least 30 minutes before serving.
Notes
- This salad can be made a day ahead for even better flavor.
- Use ground turkey for a lighter option.
- Add crushed tortilla chips on top right before serving for extra crunch.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 430
- Sugar: 4g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg
