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easy taco pasta salad

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

No matter how well you plan, life is busy! Absolutely no doubt about it. This Easy Taco Pasta Salad is a complete meal that can be pulled together in less than thirty minutes. It is so delicious and with the use of romaine lettuce leftovers hold up well. It is a complete meal in itself and perfect for those warm summer nights when you don’t want to turn on the oven or venture out to grill something.

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yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For easy taco pasta salad

  • 16 oz
    radiatore pasta
  • 1 lb
    ground beef
  • 3 Tbsp
    taco seasoning
  • 3/4 c
    water
  • 1 c
    sharp cheddar cut in very small cubes
  • 1 c
    halved grape tomatoes
  • 1/2 c
    chopped scallions
  • 1 can
    (15 ounces) black beans drained and rinsed
  • 1
    small head romaine lettuce chopped (about 6 cups)
  • 1 1/3 c
    ranch dressing
  • 2 Tbsp
    adobo sauce
  • 1/2 c
    sour cream
  • 1/4 c
    salsa or salsa style tomatoes

How To Make easy taco pasta salad

  • 1
    Cook pasta la dente according to box instructions. Drain well and cool. Stir or flip while cooling so it does not stick too much.
  • 2
    n large skillet over medium heat brown ground beef. Drain any excess fat. Turn heat to low and add taco seasoning and water. Simmer for 7-10 minutes.
  • 3
    In small bowl whisk together ranch dressing, adobo sauce, sour cream and salsa.
  • 4
    Add cooled pasta to large bowl. Add mixed dressing, cheddar, tomatoes, scallions, black beans, romaine and seasoned beef. Stir gently to coat and serve.
  • 5
    Refrigerate any leftovers.
  • 6
    NOTES You can use any small pasta for this dish like small shells, macaroni, rotini or bowtie pasta. Adobo sauce can be made homemade or purchased in the Mexican section of your grocery store. You can also but a can of chipotle peppers packed in adobo sauce and use the pepper for other recipes. Canned chili peppers that have been continuously refrigerated will keep for about 1 to 2 months.
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