Description
Creamy Ranch Taco Pasta Salad is a flavorful and hearty dish combining tender rotini pasta, seasoned ground beef, fresh vegetables, and a tangy ranch dressing. Perfect for summer gatherings or potlucks, this Tex-Mex inspired salad delivers a delicious blend of textures and flavors with a creamy, zesty dressing that coats every bite.
Ingredients
Scale
Main Ingredients
- 12 oz rotini pasta
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup canned corn, drained
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1 cup diced bell pepper
- ½ cup chopped red onion
Dressing
- 1 cup ranch dressing
- ½ cup sour cream
- 1 tablespoon lime juice
- Salt and pepper, to taste
Garnish
- Chopped cilantro (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta completely.
- Prepare the ground beef: Heat a skillet over medium heat. Add the ground beef and cook until fully browned, breaking it apart as it cooks. Drain any excess fat from the skillet.
- Season the beef: Stir in the taco seasoning packet along with a splash of water. Simmer on low heat for about 2 minutes until the seasoning is well incorporated. Remove from heat and allow the beef to cool.
- Mix the salad ingredients: In a large bowl, combine the cooled pasta, seasoned ground beef, halved cherry tomatoes, drained corn, rinsed black beans, shredded cheddar cheese, diced bell pepper, and chopped red onion.
- Make the dressing: In a separate bowl, whisk together the ranch dressing, sour cream, lime juice, salt, and pepper until smooth and well blended.
- Combine salad and dressing: Pour the dressing over the pasta and beef mixture. Toss gently to ensure everything is evenly coated with the creamy ranch dressing.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, toss the salad again and garnish with chopped cilantro if desired.
Notes
- This salad can be made a day in advance. Simply stir well before serving to redistribute the dressing.
- For a lighter version, substitute ground turkey instead of beef.
- Vegetarian option: Use plant-based crumbles in place of ground beef.
- Chilling the salad enhances the flavors and texture, making it perfect for potlucks and summer gatherings.
