Taco Pasta Salad

Ingredients:

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

Instructions:

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.