Healthy Taco Pasta Salad Recipe Made Of Fresh ingredients

Explore the vibrant flavours with Taco Pasta Salad, a perfect mix of creamy, tangy, and fresh ingredients. This dish combines the zest of taco seasoning with cool sour cream and mayo dressing, hearty pasta, and a lively mix of corn, beans, and tomatoes, topped with shredded cheese. Whether for a picnic or a weeknight dinner, this salad is sure to be a crowd-pleaser.

Taco Pasta Salad Recipe

Ingredients:

• Pasta (Your choice of shape; the recipe suggests something sturdy like rotini, macaroni, or cavatappi)
• Mayonnaise
• Sour cream
• Taco seasoning
• Garlic powder
• Cherry tomatoes, halved
• Corn, (can be from a can, fresh, or thawed if frozen)
• Black beans, drained and rinsed
• Shredded Mexican cheese blend
• Fresh cilantro, chopped

Instructions:

1. Cook the Pasta: Begin by cooking approximately 10 ounces of pasta until it’s al dente. Once cooked, drain it and rinse under cold water to stop the cooking process.
2. Prepare the Taco Salad Dressing: In a large mixing bowl, combine sour cream, mayonnaise, and taco seasoning to make the dressing.
3. Combine the Salad: To the bowl with the dressing, add the cooled pasta, cherry tomatoes, black beans, corn, shredded cheese, and cilantro. Give everything a good mix until well incorporated.
4. Chill: Place the mixed salad into the refrigerator to chill for at least two hours. This chilling time allows the flavors to meld and deepen, making the salad even more delicious when it’s time to serve.
5. Serve: After chilling, give the salad a good stir and serve cold. It’s great as a main dish or a side!

Additional Tips and Variations:

• For added protein, consider incorporating cooked ground beef, turkey, chicken, or chorizo.
• Spice it up by using spicy taco seasoning or adding chopped jalapeños.
• Feel free to add more toppings according to your preference such as green bell peppers, black olives, or chopped avocado.
• More cheese, such as feta or Monterey Jack cheese, can enhance the flavor.
• Add a crunch by sprinkling crushed tortilla chips on top before serving.

This salad is best enjoyed within the first day but can last in the refrigerator for up to five days. The flavors tend to peak on the second and third days.

Enjoy your Taco Pasta Salad!