Taco Pasta Salad

Ingredients

• 12 oz Ditalini pasta
• 1 lb Ground beef (Use a lean variety if preferred)
• 1 packet Taco seasoning (Approximately 1 oz; use according to package directions)
• 1 tbsp Cholula hot sauce or seasoning (The transcript refers to Cholula seasoning; adjust to taste)
• 0.5 Red onion (Diced)
• 2 Jalapeño peppers (Seeded and finely diced; leave seeds in for more heat)
• 4 Roma tomatoes (Diced; cherry tomatoes may be substituted)
• 1 cup Fresh cilantro (Chopped; parsley may be substituted)
• 1 can Canned black beans (Drained and rinsed; approximately 15 oz can)
• 1 cup Corn kernels (Canned, drained, or thawed frozen corn)
• 1 cup Shredded Mexican-style cheese (Cheddar, Monterey Jack, or a taco-blend cheese)
• 1 cup Plain Greek yogurt (Preferably full-fat or 2%)
• 0.5 cup Mayonnaise
• 2 tbsp Fresh lime juice
• 2 tbsp Canned chipotle peppers in adobo (Finely chopped; adjust for heat)
• 1 tsp Ground cumin (For the dressing)
• 1 tsp Chili powder (For the dressing)
• 0.5 tsp Garlic powder (For the dressing)
• Salt (To taste; the taco seasoning, hot sauce, and cheese may already provide substantial salt)
• Ground black pepper (To taste)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the ditalini and cook according to the package directions until just tender. Drain thoroughly, rinse briefly with cold water to stop the cooking, and set aside to cool.

2. 2

   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned throughout and no pink remains, about 6–8 minutes. Drain excess fat if necessary.

3. 3

   Add the taco seasoning to the cooked beef and stir until evenly coated. Cook for another 1–2 minutes, following the seasoning packet directions if they call for water. Stir in the Cholula seasoning or hot sauce, then remove the skillet from the heat and allow the beef to cool slightly.

4. 4

   Dice the red onion and jalapeños. Remove the jalapeño seeds for a milder salad, or leave some or all of them in for additional heat.

5. 5

   Dice the Roma tomatoes into pieces roughly the same size as the other salad ingredients. Chop the cilantro. Parsley can be used instead if cilantro is not preferred.

6. 6

   In a bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, chopped chipotle peppers, cumin, chili powder, garlic powder, salt, and black pepper until smooth and well combined. Taste and adjust the lime, seasoning, and heat.

7. 7

   Add the cooled pasta, taco-seasoned beef, red onion, jalapeños, tomatoes, cilantro, black beans, corn, and shredded cheese to a large mixing bowl.

8. 8

   Pour the dressing over the salad and fold gently with a large spoon or spatula until every ingredient is evenly coated. Avoid crushing the tomatoes or breaking the pasta.

9. 9

   Taste the finished pasta salad and add more Cholula, lime juice, salt, or pepper as desired. Serve chilled or slightly cool, optionally with tortilla chips for scooping.

Notes

The transcript provides the ingredient types and preparation approach but does not state exact quantities, so the measurements are practical estimates. Chill for 30–60 minutes before serving if desired; stir before serving because the dressing may settle. Store refrigerated in an airtight container and consume within 3–4 days.

Nutrition per serving

• main
• side dish
• pasta salad
• meal prep
• Mexican-inspired
• high-protein
• spicy
• no-bake