Taco Pasta Salad
Colorful taco pasta salad with creamy chipotle lime dressing
A vibrant pasta salad packed with taco-seasoned beef, crunchy vegetables, beans and a zesty chipotle lime dressing - perfect for meal prep or feeding a crowd.
Equipment
Ingredients
Taco Meat
olive oil
15 ml
ground beef
450 g
taco seasoning
52.5 g
water
60 ml
Vegetables
roma tomatoes (diced)
4 piece
red onion (diced)
0.5 piece
cilantro (chopped)
0.5 cup
jalapeños (diced)
2 piece
sweet corn (drained)
1 cup
pinto beans (drained, rinsed)
1 cup
black beans (drained, rinsed)
1 cup
Pasta & Cheese
ditalini pasta (cooked)
450 g
shredded Mexican cheese (shredded)
1.5 cup
Chipotle Lime Dressing
plain yogurt
1 cup
mayonnaise
1 cup
chipotle peppers in adobo sauce
56 g
lime (juiced)
2 piece
salt
1.5 tsp
black pepper
1.5 tsp
smoked paprika
2 tsp
onion powder
2 tsp
garlic powder
2 tsp
Instructions
Cook the taco meat
Brown the ground beef with taco seasoning to create a flavorful base for the salad.
Cook the pasta
Boil the ditalini pasta according to package instructions until al dente.
Prepare the vegetables
Dice tomatoes, red onion, jalapeños and chop cilantro for fresh crunch and flavor.
Make the chipotle lime dressing
Whisk together yogurt, mayonnaise, chipotle peppers, lime juice and spices for a creamy, smoky dressing.
Combine all ingredients
Toss the cooked pasta, taco meat, vegetables, beans, corn and cheese with the creamy chipotle lime dressing.
Serve
Serve immediately or chill for later. Garnish with extra cilantro and lime wedges if desired.
Original recipe
Storage
Best served cold or at room temperature. Store in airtight container in refrigerator.
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