Taco Pasta Salad

This easy taco pasta salad recipe is loaded with seasoned ground beef, soft pinto beans, juicy cherry tomatoes, vibrant green bell pepper, snappy corn, briny black olives, sharp white onion, crunchy lettuce, tender rotini pasta, and creamy taco sauce. Switch up taco tuesday swapping classic tacos for bold and zesty ground beef taco pasta salad!

Author: The Urben Life

Meal Type: Dinner

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 10 servings

Calories: 442 kcal per serving

Ingredients

1 lb - rotini
1 tbsp - olive oil
1 lb - ground beef
3 tablespoons - taco seasoning
1 pt - cherry tomatoes
1 - green bell pepper
15 ounces - pinto beans
15 ounces - corn
6 ounces - black olives halved
2 tablespoons - taco sauce
Salt and pepper

Instructions

In a large pot of boiling water, cook pasta al dente, according to package directions. Once cooked, drain well, rinse with cold water, and set aside.
As the pasta cooks, warm olive oil in a large skillet over medium heat and brown the ground beef. Break the meat into small pieces as it cooks. Stir in taco seasoning and remove from heat, drain excess grease if needed.
Prep the remaining ingredients then transfer everything to a large mixing bowl. Stir well to combine. Taste and adjust seasoning if needed by adding more taco sauce, olive oil, salt, and pepper.
Serve immediately or let chill the in refrigerator. Taco pasta salad can be served cold or warm.

Nutrition