Taco Pasta Salad: A Creamy, Crunchy Summer Delight

This Taco Pasta Salad is a creamy, crunchy delight, perfect for summer gatherings and easy to prepare.

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Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Servings: 8 cups

Course: Salad

Cuisine: Mexican

Calories: 330

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

1 box Rotini can swap with penne or farfalle

For the Dressing

1 cup Mayonnaise or Greek yogurt as substitute
1 cup Sour Cream or Greek yogurt as substitute
2 tablespoons Taco Seasoning consider making your own
1 packet Ranch Seasoning (dry) or extra taco seasoning

For the Vegetables

0.5 cup Green Onions (diced)
1 cup Red Bell Pepper (diced)
15.25 ounces Corn (canned, drained) fresh or frozen corn also works

For the Cheese

1 cup Mexican Blend Cheese (shredded) can use any shredded cheese blend

Equipment

Large pot
Mixing Bowl
Spatula
Colander
Whisk

Method

Step-by-Step Instructions

Cook the Pasta: Boil salted water, add rotini, cook according to package until al dente, drain and cool.
Prepare the Dressing: In a mixing bowl, combine mayonnaise and sour cream, whisk until smooth.
Season the Dressing: Add taco seasoning and ranch seasoning to dressing, stir until well combined.
Combine Pasta and Dressing: Fold cooled pasta into dressing until fully coated.
Add Fresh Ingredients: Fold in green onions, red bell pepper, corn, and cheese gently.
Chill and Serve: Cover and refrigerate for at least 1-2 hours before serving.

Nutrition

Serving: 1cupCalories: 330kcalCarbohydrates: 35gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 550mgPotassium: 250mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1.5mg

Notes

This salad is great as a make-ahead option, saving preparation time on the day of your gathering.

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