Taco Pasta Salad | Perfect Grill-out Side Dish!

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned lentils

Ground turkey reduces fat while lentils are budget-friendly.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories, while processed options are often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds protein and creaminess, while plain yogurt is budget-friendly.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: crackers

Baked chips reduce fat, while crackers are often less expensive.

Cook 10 oz of rotini according to package directions.

In a large mixing bowl, combine 1 cup of mayonnaise and 1/2 cup of sour cream.

Add 1 tablespoon of taco seasoning and 1/2 tablespoon of ranch seasoning to the bowl and mix well.

Dice 1 cup of red bell pepper into small pieces and set aside.

Dice 1/2 cup of green onions and add to the bowl with red bell pepper.

Once the pasta is cooked and cooled, add it to the mayonnaise and sour cream mixture.

Mix the pasta well to ensure it is evenly coated with the sauce.

Add the diced red bell pepper and green onions to the pasta and mix again.

Drain a 15 oz can of corn and add it to the mixture, mixing well.

Add 1 1/2 cups of Mexican blend cheese and mix until combined.

Chill the pasta salad in the fridge for 1 to 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens