Grill-out season is here, signaling the perfect time to gather your favorite side dish recipes. Chances are, you have a few go-to pasta salad recipes that you bring out whenever you’re invited over to a friend’s house or when you’re hosting others.
While there’s nothing wrong with a classic, I love to add a twist to things! So, if you’re eager to break away from the traditional pasta salad routine, I’ve got you covered. This Ranch Taco Pasta Salad is packed with spices, veggies, pasta, cheese, and, of course, ranch! What’s not to love about that combination?
This dish comes together effortlessly, always a plus in my book. Simply cook the pasta according to the package instructions, measure out your spices, chop up some veggies, and toss everything together!
Not only does this salad explode with flavor, but it also boasts an incredibly creamy texture, thanks to sour cream and mayo. Throw in some cheese, and you’ve got yourself a guaranteed hit. You might find it hard to go back to plain pasta salad again!
Ingredients:
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.
Enjoy this meal.
Ingredients:
- 8 ounces (about 2 cups) rotini or your favorite pasta
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1/2 cup sliced black olives
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced red onion
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup ranch dressing
- 1/4 cup mayonnaise
- Salt and pepper to taste
Instructions:
- Cook the pasta according to the package instructions. Drain and set aside to cool.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add the taco seasoning according to the package instructions. Allow it to cool.
- In a large mixing bowl, combine the cooked pasta, seasoned ground beef, cherry tomatoes, corn, black beans, black olives, red bell pepper, green bell pepper, red onion, cheddar cheese, and cilantro (if using).
- In a small bowl, whisk together the ranch dressing and mayonnaise until well combined.
- Pour the ranch dressing mixture over the pasta mixture and toss everything together until evenly coated.
- Season with salt and pepper to taste.
- Chill the Ranch Taco Pasta Salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- Before serving, give it a final toss and adjust seasoning if needed. Garnish with additional cilantro if desired.
Enjoy your delicious Ranch Taco Pasta Salad!
