Weight Watchers Recipes

Taco Pasta Salad


For the Salad:

  • 8 oz (about 2 cups) rotini or your favorite pasta, cooked and cooled
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced red onion
  • 1/4 cup sliced black olives (optional)
  • 1/4 cup chopped fresh cilantro (optional)

For the Dressing:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons taco sauce or salsa
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • Salt and pepper to taste


  1. Cook the Pasta:
    • Cook the pasta according to the package instructions. Drain, rinse with cold water, and set aside to cool.
  2. Cook the Meat:
    • In a skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
    • Add the taco seasoning to the meat according to the package instructions. Set aside to cool.
  3. Prepare the Dressing:
    • In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, taco sauce or salsa, lime juice, ground cumin, salt, and pepper. Adjust the seasoning to taste.
  4. Assemble the Salad:
    • In a large bowl, combine the cooked pasta, seasoned meat, cherry tomatoes, black beans, corn, shredded cheddar cheese, red onion, and olives (if using).
    • Pour the dressing over the salad and toss until everything is well coated.
  5. Chill and Garnish:
    • Refrigerate the taco pasta salad for at least 1 hour to allow the flavors to meld.
    • Before serving, garnish with chopped fresh cilantro.
  6. Serve:
    • Serve the taco pasta salad chilled. You can also top with additional shredded cheese, sliced avocado, or a dollop of sour cream if desired.

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