Taco Pasta Salad

Is it dinner? Is it a side? Yes. This taco pasta salad is the one I get asked to bring again and again, every single summer. All the flavors of taco night, scooped into a bowl. It hauls to a potluck without a fuss. It feeds a crowd. And I'll show you the trick to keeping it good for days, not hours.

Course Main Course, Side Dish

Cuisine American, Mexican

Prep Time 15

Cook Time 11

Total Time 26

Servings

Calories 728kcal

Author Wendy Polisi

Ingredients

Chipotle Ranch Dressing

½ cup buttermilk
½ cup sour cream
1 chipotle pepper from a can of chipotles in adobo sauce
3 tablespoons dried ranch seasoning

Salad

16 ounces farfalle pasta or other short pasta
16 ounces ground beef
2 tablespoons taco seasoning
½ teaspoon sea salt
1 jalapeno seeded and diced
1 15-ounce can black beans, drained and rinsed
1 ½ cups frozen corn thawed and rinsed
2 cups cherry tomatoes halved
5 ounces shredded cheddar
2 cups crushed Doritos or tortilla chips

Instructions

Make the dressing by combining the buttermilk, sour cream, chipotle pepper, and ranch seasoning in a blender. Process until smooth. Refrigerate until ready to serve.
Cook the pasta according to package directions. Drain and rinse with cold water. Transfer to a large bowl.
While the pasta is cooking, heat a large skillet over medium heat. Add the ground beef, and cook until it starts to brown. Drain any excess fat if desired. Add the taco seasoning, salt, and jalapeno. Cook for another 5 minutes, adding a splash of water if the meat starts to get dry. Remove from heat, allow to cool slightly, and then add to the bowl with the pasta.
Add the black beans, corn, tomatoes, and cheddar and stir. Toss with half of the Chipotle ranch dressing.
Just before serving, toss with the remaining dressing and top with the tortilla chips.

Notes

Store in the refrigerator for three to four days. Top with chips just before serving.

Nutrition