Ingredients
Scale
- 1 lb ground chicken or beef (Halal certified)
- 1 tablespoon olive oil
- 1 packet taco seasoning (ensure it’s Halal)
- 1 cup rotini pasta (or any pasta of choice)
- 1 cup cherry tomatoes, halved
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup black beans, drained and rinsed
- 1 cup shredded Cheddar cheese (or a dairy-free option)
- 1 cup sour cream (or a dairy-free sour cream substitute)
- ½ cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro, chopped (optional)
- Salt and pepper, to taste
Ingredient Highlights
- Ground Chicken or Beef: This is the protein base of the salad, bringing in that classic taco flavor. You can use lean chicken for a lighter option or beef for a richer taste.
- Pasta: Rotini works great for this recipe as it holds the creamy dressing well, but you can also use any pasta shape you prefer.
- Taco Seasoning: This is what gives the salad that signature taco flavor. Be sure to check the ingredients to ensure it’s free from any non-Halal additives.
- Fresh Vegetables: Tomatoes, red bell peppers, cucumbers, and onions add crunch, freshness, and a colorful touch to the salad.
- Black Beans and Corn: These ingredients give the salad texture and additional flavor, enhancing the overall taco experience.
- Cheese and Creamy Dressing: A combination of shredded cheddar and a creamy mixture of sour cream and mayonnaise creates a rich dressing that ties everything together.
Instructions
Prepare the Pasta
- Cook the Pasta: Start by boiling a large pot of salted water. Once it’s boiling, add the rotini pasta (or your preferred pasta) and cook according to the package directions. Drain the pasta and rinse it under cold water to cool it down quickly. Set it aside to drain fully.
Cook the Protein
- Cook the Ground Meat: Heat the olive oil in a large skillet over medium heat. Add the ground chicken or beef to the skillet and cook until browned, breaking it apart with a spatula as it cooks.
- Add Taco Seasoning: Once the meat is cooked through, stir in the taco seasoning and a little water (as per the seasoning packet instructions) to ensure the meat is well-coated. Let it simmer for a few minutes until fully mixed and fragrant. Remove from heat and set aside to cool.
Prepare the Veggies
- Chop the Vegetables: While the pasta and meat are cooling, chop the cherry tomatoes, red bell peppers, cucumber, and red onion into bite-sized pieces. Drain and rinse the black beans and corn (if using canned) to remove excess liquid.
Make the Dressing
- Mix the Dressing: In a large mixing bowl, combine the sour cream, mayonnaise, lime juice, salt, and pepper. Whisk together until smooth and creamy. You can also add a little extra lime juice for more tang or adjust the seasoning as needed.
Combine Everything
- Toss the Salad: In the same large mixing bowl, add the cooled pasta, cooked meat, black beans, corn, and chopped vegetables. Toss everything gently until evenly combined.
- Add the Dressing: Pour the creamy dressing over the pasta mixture and toss again to ensure everything is coated. If you like, sprinkle some chopped fresh cilantro on top for a burst of color and flavor.
Serve the Taco Pasta Salad
- Serve or Chill: Serve the Taco Pasta Salad immediately or refrigerate it for 30 minutes to an hour to let the flavors meld together. It can be served chilled or at room temperature.
- Prep Time: 15minutes
- Cook Time: 25minutes
Nutrition
- Serving Size: 8
- Calories: 350
- Fat: 15g
- Carbohydrates: 35g
- Protein: 18g