Chipotle olive oil ·
Easy and Quick ·
Jalapeno Lime balsamic ·
Meat and Poultry ·
Potatoes Pastas and Grains ·
Salads ·
Taco Pasta Salad
Taco Pasta Salad
15 minutes
10 minutes
Salads
Ingredients
- 1 lb. bowtie pasta (or other shortcut pasta)
- 1 lb. ground beef
- 2 teaspoons taco seasoning mix
- freshly ground black pepper
- 1/3 cup Fustini's Chipotle olive oil
- 3 tablespoons Fustini's Jalapeño Lime balsamic
- 1/2 teaspoon ground cumin
- 1 (15-oz.) can of corn, drained (or fresh!)
- 1 (15-oz.) can of black beans, drained
- 1 cup of tomato (diced or cherry)
- 3 cups romaine, chopped
- 2 cups shredded cheddar
- 4 green onions, thinly sliced
- cilantro for garnish
- lime wedges for serving
Directions
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain and transfer to a large bowl.
- Heat a large skillet over medium-high heat. Add ground beef, breaking up meat with a wooden spoon. Season with taco seasoning, salt, and pepper, and cook until meat is no longer pink about 6 minutes. Drain excess fat.
- Make dressing: In a small bowl (or liquid measuring cup) whisk together olive oil, balsamic, and cumin. Season with salt and pepper. Pour over pasta and toss to combine.
- Add ground beef, corn, black beans, tomatoes, and lettuce to pasta and toss to combine. Fold in cheese and green onion. Finish with cilantro and a squeeze of a lemon wedge. Serve warm or at room temperature.
Leave a comment