Taco Pasta Salad
Prep time
Cook time
Total time
Refreshing pasta salad with bright, Mexican flavors.
Serves: 8
  • 1 lb taco meat (ground beef cooked in taco seasonings), cooled
  • ½ green bell pepper, chopped finely
  • ½ orange bell pepper, chopped finely
  • 1 tomato, de-seeded and chopped finely
  • 1 cup romaine, chopped
  • ½ cup shredded mild cheddar cheese
  • ½ cup chunky salsa (I use Chi-Chi's Mild Thick and Chunky)
  • 2 stalks of scallion, chopped finely
  • ¼ cup cilantro, minced
  • ¼ cup sour cream
  • 1 lb fusilli pasta, cooked
  • Juice of 1 lime
  1. Either use leftover taco meat or brown 1 lb of ground beef, drain the oil, and add taco seasoning. Let this mixture cool completely.
  2. In a large bowl, combine bell peppers, tomato, romaine lettuce, cheddar cheese, chunky salsa, scallion, cilantro, and sour cream.
  3. Add your taco meat to the bowl.
  4. Fill a large pot with water and cook your fusilli noodles.
  5. Drain and rinse your noodles under cold water until they are cool.
  6. Add the cooled pasta to the other ingredients in the bowl.
  7. Squeeze a lime on top of the pasta.
  8. Mix everything together and serve.
Nutrition Information
Calories: 367 Fat: 19 Carbohydrates: 48 Sugar: 2 Sodium: 164 Protein: 21
Recipe by The Eat More Food Project at http://www.eatmorefoodproject.com/taco-pasta-salad/