Dairy Free Taco Pasta Salad Recipe
You’ll love this taco pasta salad that is packed with all of the classic taco flavors. It’s easy to make, hearty, and delicious. This recipe is great as a side dish for parties or main dish for lunch and dinner.
Servings 10 servings
Calories 404kcal
Equipment
- Ceramic nonstick skillet
- Meat chopper
- Large mixing bowl
Ingredients
- 1 pound rotini uncooked
- 1 tablespoon olive oil
- 1 pound ground beef
- 3 tablespoon taco seasoning
- 1 pint cherry tomatoes halved
- 1 medium green bell pepper chopped
- 15 ounces pinto beans drained and rinsed
- 15 ounces corn drained and rinsed
- 6 ounces black olives halved
- 2 tablespoon taco sauce
- Salt and pepper to taste
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.
Notes
Store leftover taco pasta salad in an airtight container in the fridge for 3-5 days.
