Description
This creamy ranch taco pasta salad is a fun twist on classic pasta salad! Packed with taco-seasoned ground beef, fresh veggies, and a tangy ranch dressing, this dish is perfect for parties, potlucks, or a family dinner
Ingredients
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3 cups rotini pasta (or your choice), cooked and cooled
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1 lb ground beef (or turkey)
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1 packet taco seasoning
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1 cup cherry tomatoes, halved
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1 cup shredded cheddar cheese
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1/2 cup diced bell pepper
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1/4 cup sliced black olives
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1/4 cup diced red onion
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1 cup ranch dressing
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1/4 cup sour cream
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Fresh chopped cilantro for garnish
Instructions
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In a skillet over medium heat, cook the ground beef until browned. Add taco seasoning and cook according to the package instructions. Set aside to cool.
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In a large bowl, combine the cooked pasta, cooled taco meat, cherry tomatoes, shredded cheddar cheese, diced bell pepper, black olives, and diced red onion.
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In a small bowl, whisk together ranch dressing and sour cream until smooth.
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Pour the dressing mixture over the pasta salad ingredients and toss until everything is well coated.
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Garnish with fresh chopped cilantro, and chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
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This recipe can be made ahead of time and stored in the refrigerator for up to 2 days.
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You can substitute ground turkey or chicken for a leaner option.
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For a spicier kick, add diced jalapeños or hot sauce to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg