Taco Pasta Salad
Colorful high-protein taco pasta salad with creamy chipotle lime dressing
A vibrant taco pasta salad loaded with seasoned beef, fresh vegetables, beans, and a zesty chipotle lime dressing - perfect for meal prep or feeding a crowd.
Equipment
Ingredients
Main Ingredients
olive oil
15 ml
ground beef
450 g
taco seasoning
52 g
water
60 ml
roma tomatoes (diced)
4 pcs
red onion (diced)
1 pcs
cilantro (chopped)
8 g
jalapeños (diced)
2 pcs
sweet corn (drained)
150 g
pinto beans (drained, rinsed)
240 g
black beans (drained, rinsed)
240 g
ditalini pasta (cooked)
450 g
Mexican cheese blend (shredded)
170 g
Chipotle Lime Dressing
plain yogurt
245 g
mayonnaise
220 g
chipotle peppers in adobo sauce
56 g
limes (juiced)
2 pcs
salt
9 g
black pepper
3 g
smoked paprika
4 g
onion powder
4 g
garlic powder
4 g
Instructions
Cook the pasta
Cook ditalini pasta according to package directions until al dente.
Brown the ground beef
Heat olive oil in a large pan and brown the ground beef until fully cooked.
Season the meat
Add taco seasoning and water to the cooked beef, stirring to combine.
Prepare the vegetables
Dice tomatoes, red onion, jalapeños and chop cilantro.
Make the dressing
Mix yogurt, mayonnaise, chipotle peppers, lime juice, and all seasonings until smooth.
Assemble the salad
Combine cooked pasta, seasoned beef, all vegetables, beans, corn, cheese, and dressing in a large bowl.
Chill and serve
Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Original recipe
Storage
Best consumed within 3 days. Keep covered in refrigerator.
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