Description
This Creamy Ranch Taco Pasta Salad combines the hearty flavors of taco-seasoned ground beef with a refreshing mix of vegetables and creamy ranch dressing. Perfect for potlucks, picnics, or easy meal prep, this cold pasta salad is a crowd-pleaser that balances savory and tangy notes with a delightful Tex-Mex twist.
Ingredients
Scale
Pasta and Meat
- 12 ounces rotini or pasta of choice
- 1 pound ground beef or ground turkey
- 2 tablespoons taco seasoning
Vegetables and Cheese
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 cup shredded cheddar cheese
- ½ cup chopped red onion
- ½ cup chopped bell pepper
Dressing
- 1 cup ranch dressing
- ½ cup sour cream
Additional
- Salt and pepper to taste
- 2 tablespoons chopped cilantro (optional)
Instructions
- Cook the pasta: Prepare the pasta according to the package directions. Once cooked, drain and rinse it under cold water to cool it down, then set aside.
- Cook the meat: In a skillet over medium heat, cook the ground beef or turkey until browned, about 6 to 8 minutes. Drain excess fat if necessary, then stir in the taco seasoning along with 2 tablespoons of water. Let it simmer for 2 to 3 minutes before removing from heat and allowing it to cool.
- Combine the salad ingredients: In a large mixing bowl, add the cooled pasta, seasoned meat, cherry tomatoes, black beans, corn, shredded cheddar cheese, chopped red onion, and chopped bell pepper. Mix them gently to combine.
- Prepare the dressing: In a smaller bowl, whisk together the ranch dressing and sour cream until smooth and well blended.
- Toss the salad: Pour the dressing over the salad ingredients and toss everything together until evenly coated. Season with salt and pepper to taste.
- Chill: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
- Garnish and serve: Optionally, garnish with chopped cilantro before serving for an added fresh touch.
Notes
- Make it vegetarian by omitting the meat or substituting with plant-based crumbles.
- This salad is perfect for picnics, potlucks, or meal prep.
- Holds well in the fridge for up to 3 days when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-American
