Everything you love about a loaded taco, tossed with rotini pasta and a zesty, creamy dressing. It’s hearty enough for a main course and bold enough to be the star of any BBQ spread.
20 Minutes
Serves 8
Zesty & Fresh
Why This Recipe Wins
- Perfect Texture: The combination of tender pasta, crunchy peppers, and crisp Doritos (optional) creates a sensory delight.
- Make-Ahead Friendly: The flavors actually improve after an hour in the fridge, making it great for prep.
- One-Bowl Toss: Once the beef is browned and pasta is boiled, it’s just a simple assembly job.
What You’ll Need
The Salad Base
- 1 lb Rotini or Shell Pasta
- 1 lb Ground Beef (browned with taco seasoning)
- 1 cup Cherry Tomatoes (halved)
- 1 can Black Beans (rinsed & drained)
- 1 cup Corn (canned or frozen/thawed)
- 1/2 Red Onion (finely diced)
- 1 cup Shredded Cheddar Cheese
The Creamy Dressing
- 1/2 cup Sour Cream (or Greek Yogurt)
- 1/2 cup Mayonnaise
- 1/2 cup Salsa (chunky)
- 1 tbsp Taco Seasoning
- Juice of 1 Lime
Step-by-Step Instructions
- Cook: Boil the pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking process.
- Brown: In a skillet, cook the ground beef until no longer pink. Stir in taco seasoning and a splash of water. Let it cool slightly.
- Whisk: In a small bowl, whisk together all dressing ingredients until smooth and creamy.
- Assemble: In a large mixing bowl, combine the cold pasta, taco beef, tomatoes, beans, corn, onion, and cheese.
- Toss: Pour the dressing over the salad and toss until every noodle is perfectly coated.
- The Crunch: (Optional) Just before serving, stir in 2 cups of crushed Nacho Cheese Doritos for an extra flavor kick.
Chef’s Tip: If you’re making this ahead of time, keep the dressing separate and toss right before serving so the pasta doesn’t soak up all the moisture!
