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Flavorful Taco Pasta Salad with Creamy Chipotle Ranch Dressing

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A creamy, smoky, and zesty taco pasta salad combining fresh veggies, seasoned ground meat, and a unique chipotle ranch dressing. Perfect for gatherings and quick meals.

Ingredients

Scale
  • 12 ounces (340 g) rotini or shell pasta
  • 1 pound (450 g) ground beef or turkey, browned and seasoned
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) canned black beans, rinsed and drained
  • 1 cup (120 g) corn kernels (fresh or frozen, thawed)
  • 1/2 cup (75 g) red onion, finely diced
  • 1/2 cup (60 g) diced bell peppers (mix of colors)
  • 1 cup (100 g) shredded cheddar or Mexican blend cheese
  • 1/4 cup (10 g) chopped fresh cilantro
  • For the Creamy Chipotle Ranch Dressing:
  • 1/2 cup (120 ml) mayonnaise
  • 1/2 cup (120 ml) sour cream or Greek yogurt
  • 1 tablespoon (15 ml) lime juice, freshly squeezed
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1 teaspoon (5 g) ground cumin
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of rotini or shells and cook according to package instructions, usually 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. While pasta cooks, heat a large skillet over medium-high heat. Add 1 pound (450 g) ground beef or turkey and cook until browned, breaking up with a spatula. Season with salt, pepper, and 1 teaspoon (5 g) cumin. Drain excess fat if necessary. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together 1/2 cup (120 ml) mayonnaise, 1/2 cup (120 ml) sour cream or Greek yogurt, 1 tablespoon (15 ml) fresh lime juice, 1-2 finely chopped chipotle peppers in adobo, 1 teaspoon (5 g) garlic powder, 1 teaspoon (5 g) onion powder, 1 teaspoon (5 g) cumin, and salt and pepper to taste. Adjust chipotle amount depending on your heat tolerance. Set aside.
  4. In a large bowl, add the cooled pasta, browned meat, 1 cup (150 g) halved cherry tomatoes, 1 cup (150 g) rinsed black beans, 1 cup (120 g) corn kernels, 1/2 cup (75 g) diced red onion, 1/2 cup (60 g) diced bell peppers, and 1 cup (100 g) shredded cheese.
  5. Pour the creamy chipotle ranch dressing over the salad ingredients. Toss gently but thoroughly to coat everything evenly. Taste for seasoning, adding more salt, pepper, or lime juice if needed.
  6. Stir in 1/4 cup (10 g) chopped fresh cilantro just before serving for a burst of freshness.
  7. Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.

Notes

Rinse pasta under cold water to prevent mushiness. Adjust chipotle peppers for desired heat. Store dressing separately if making ahead more than a day to keep veggies crisp. Add a splash of milk or lime juice if salad thickens after chilling. Avoid overdressing to keep salad fresh and light.

Nutrition

Keywords: taco pasta salad, chipotle ranch dressing, creamy pasta salad, easy pasta salad, summer salad, crowd-pleaser, quick dinner, potluck recipe

Find it online: https://blingbite.com/flavorful-taco-pasta-salad-recipe-easy-creamy-chipotle-ranch-dressing/