Description
Get the ultimate cold pasta fusion! Tender, chilled rotini meets spiced, thickened ground beef, bright tomatoes, and a quick, thinned mayo dressing.
Ingredients
Scale
- 12 oz Rotini Pasta
- 1 lb Ground Beef
- 1 packet (1 oz) Taco Seasoning Mix
- 1 (15 oz) can Black Beans, rinsed and drained
- 1 cup Cherry Tomatoes, halved
- 1/2 cup finely chopped Red Onion
- 1 cup Mayonnaise or Sour Cream
- 1 cup Shredded Cheddar or Mexican Blend Cheese
Instructions
- Step 1: Cook the rotini pasta according to package directions. Drain, then rinse immediately with cold water to thoroughly cool the pasta. Set aside. Meanwhile, brown the ground beef, drain any excess fat, and stir in the taco seasoning mix with 1/2 cup of water, simmering until the mixture thickens.
- Step 2: In a very large bowl, whisk together the mayonnaise (or sour cream) and 2 tablespoons of water or milk to create a smooth, slightly thinner dressing consistency.
- Step 3: Add the cooled pasta and the seasoned ground beef mixture to the dressing bowl. Stir until the pasta and meat are fully coated in the creamy dressing.
- Step 4: Gently fold in the rinsed black beans, halved cherry tomatoes, chopped red onion, and shredded cheese. Mix carefully to ensure even distribution without crushing the ingredients.
- Step 5: Cover the bowl tightly and refrigerate the taco pasta salad for at least 2 hours, or preferably overnight, to allow the flavors to fully develop and meld. Stir well just before serving.
Notes
- Keep leftover salad tightly covered and refrigerated, serving within 3-4 days; if you are prepping ahead, save a little extra dressing to stir in just before serving, as the pasta may absorb some moisture overnight.
- Since this is a cold salad, if the pasta absorbs too much dressing overnight, stir in 1-2 tablespoons of milk or water right before serving to quickly refresh the creamy consistency.
- For a fun textural contrast, serve this cold salad alongside crunchy tortilla chips, or garnish with a sprinkle of fresh cilantro and sliced black olives.
- Chef’s Tip: After cooking the taco beef, spread it out on a plate for about 10 minutes to ensure it is thoroughly cooled down before combining it with the dressing, which prevents the sour cream or mayo from separating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (300g)
- Calories: 620
- Sodium: 850mg
- Fat: 33g
- Saturated Fat: 9g
- Trans Fat: 0.1g
- Protein: 7g