A cold salad on a summer day is refreshing and energizing. Taco pasta salad is a simple and delicious dish that you can enjoy in the summer. This dish serves for 2 people so you could enjoy it with your husband, a friend, or anybody you love.
What’s great about taco pasta salad is that it’s highly customizable, it could be made with beef or it could be made with vegetarian ingredients only. So it will suit your preferences and delight your taste with its delicious flavors.
With Mexican flavors, seasoned ground beef, crunchy nacho chips, and a delicious creamy dressing taco pasta salad will add flavor to your day.
Try adding in some black beans or kidney beans for more protein (or instead of the meat if you want the dish to be vegetarian)
Add in some sliced black olives
Add in some sliced scallions or green onion
Add in some sliced avocado
Top with sour cream
Try Catalina Dressing instead of French Dressing
How to Make Taco Pasta Salad
Prepare the Macaronies
The first step to prepare taco pasta salad is to prepare the macaronies, the first thing you will do is boiling the water in a pot. You can use any kind of macaronies you prefer but when preparing it for salad make sure that the macaronies you choose are small in size.
When the water comes to a boil add in one tablespoon of oil and some salt for seasoning. The oil prevents the pasta from sticking to each other.
Next, you are going to add in the pasta, it’s very important to make sure that the water is completely boiling before adding in the pasta, add 1 cup of macaroni pasta. And let it boil for 5 or 6 minutes.
Toss Some Vegetables
While the pasta is boiling we are going to toss some vegetables, pick a pan, and heat it in the oven and once the pan is nice and hot add in one tablespoon of olive oil then add in one yellow bell peppers that are cut into small pieces and add half of the green pepper that is also cut into pieces.
Toss the peppers for 30 seconds and then get them out into a bowl.
Prepare the Dressing
The dressing is going to be made mainly of baked beans. In the same pan, heat up a tablespoon of olive oil, add in one tablespoon of garlic paste, and also 2 stems of celery that are roughly chopped.
Next, add in ¾ of a cup of baked beans, let the baked beans cook for 2 minutes then add one tablespoon of chili sauce, 1 tablespoon of ketchup, and ½ tablespoon of Kashmiri red chili powder to give you a nice red color.
Stir them up and let the baked beans cook for another minute and next check on the pasta.
Check the Pasta
The best way to check on the pasta is to try one, it should have a slight bite, it’s called Al Dante pasta.
Drain out the pasta and while it’s hot add a few drops of olive oil to prevent it from sticking together while it’s cooling down.
Next, turn off the heat on the baked beans and let them cool down completely.
Assembling the Salad
Into the bowl of peppers we are going to add in a few more ingredients, add one green chopped cucumber, one shredded onion, 5-7 cherry tomatoes cut into halves, two tablespoons of olive, a few torn basil leaves, you could add in some boiled corn or some lettuce leaves if you wish, add one tablespoon of oregano, a pinch of pepper powder, toss these ingredients together and add in one tablespoon of olive oil.
Add the pasta to those ingredients and then squeeze in a few drops of lemon juice, toss them together and then season this with some salt. If you are not going to serve the salad right away make sure to add the salt just before you serve it otherwise all the vegetables and the leaves will start oozing out the water.
Grate in some cheese to the mix, you should also add cheese just before serving, it’s an optional ingredient so you can add as much as you want.
In the end add in the baked beans dressing, mix it together and plate this as a meal.
Here’s a video that shows all these steps I’ve explained in this article: