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This satisfying pasta salad has quickly become a go to for backyard cookouts and busy weeknight dinners alike. Packed with hearty beef sweet corn and a zesty taco lime dressing it delivers bold flavor in every bite while still being easy to prepare in advance and serve chilled straight from the fridge.
I first made this when I needed a dish for a last minute BBQ and it was gone in minutes. My family now asks for it whenever the weather turns warm.
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Ingredients
- Rotini pasta: absorbs the dressing well and holds mix ins
- Ground beef: adds richness and makes the dish hearty
- Black beans: provide fiber and a creamy texture
- Sweet corn: gives a pop of color and juicy sweetness
- Cheddar cheese: adds a savory sharp bite that balances the tangy dressing
- Cherry tomatoes: bring freshness and juicy brightness
- Bell peppers: offer crunch and color
- Green onions: give a mild sharpness that lifts the overall flavor
- Jalapeños: add just the right amount of heat
- Lime juice: fresh squeezed enhances the zesty Southwest character
- Taco seasoning: a quick flavorful base that ties everything together
- Extra virgin olive oil: smooth base for the dressing and keeps pasta from sticking
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the rotini until just al dente according to package instructions. Drain rinse briefly under cool water and toss with a splash of olive oil to prevent sticking. Set aside to cool completely
- Brown the Ground Beef:
- In a large skillet over medium heat cook ground beef with diced onion until fully browned and no pink remains about 7 to 10 minutes. Season with salt and pepper. Drain off any excess grease and let cool to room temperature
- Prepare the Dressing:
- In a small bowl whisk together lime juice olive oil and taco seasoning until emulsified and smooth. Taste and adjust seasoning if needed
- Combine the Salad:
- In a large serving bowl combine cooled pasta beef mixture black beans corn cheddar cheese cherry tomatoes diced bell peppers sliced jalapeños and chopped green onions. Pour over the taco lime dressing
- Toss and Chill:
- Use a large spoon or salad tongs to gently toss everything together until evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving
Storage Tips
Store leftover salad in an airtight container in the fridge for up to four days. Stir well before serving as dressing may settle
Ingredient Substitutions
Swap beef for grilled chicken or turkey for a lighter option. Use chickpeas or extra black beans to make it vegetarian. Add avocado right before serving for creaminess
Serving Suggestions
Serve cold with a wedge of lime on the side. Pairs well with grilled meats or as a standalone dish for lunch
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Cultural Context
This salad borrows flavors from Tex Mex cuisine using elements like taco seasoning and lime. It brings those punchy warm southwestern tastes into a chilled pasta dish ideal for hot weather meals
Frequently Asked Questions About Recipes
- → Can I serve this pasta salad warm?
Yes, although it's typically served chilled, it can also be enjoyed warm or at room temperature.
- → What kind of pasta works best?
Short pasta like rotini, bowtie, or penne is ideal as it holds onto the dressing and mix-ins.
- → Is this dish make-ahead friendly?
Absolutely. Prepare it up to a day in advance and refrigerate for better flavor meld.
- → Can I customize the ingredients?
Yes! Add avocado, cucumber, olives, or swap ground beef with grilled chicken or turkey.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.