Dairy Free Taco Pasta Salad Recipe

taco pasta salad with seasoned ground beef

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.

Course Main Course, Side Dish

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 404kcal

Author Jenna Urben

Equipment

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.

Nutrition