This Taco Pasta Salad is a fun, fusion-style dish that combines the comfort of macaroni with the bold flavors of Mexican-inspired tacos. Ground turkey is browned and simmered in a rich taco seasoning and water mixture, creating a savory, slightly spicy sauce. The cooked elbow macaroni is tossed with this meat mixture, chopped onions, and a generous amount of shredded cheddar and mozzarella cheeses for a creamy, cheesy texture. Served cold or at room temperature over a bed of crisp iceberg lettuce, it&# 226;ÂÂs refreshing yet hearty. This dish is perfect for summer potlucks, busy weeknight dinners, or meal prep. ItâÂÂs easy to assemble, uses pantry staples, and delivers a satisfying crunch from the optional crushed tortilla chips on top. A unique twist on traditional pasta salad that kids and adults alike will enjoy.
Taco Pasta Salad
Description
This Taco Pasta Salad is a fun, fusion-style dish that combines the comfort of macaroni with the bold flavors of Mexican-inspired tacos. Ground turkey is browned and simmered in a rich taco seasoning and water mixture, creating a savory, slightly spicy sauce. The cooked elbow macaroni is tossed with this meat mixture, chopped onions, and a generous amount of shredded cheddar and mozzarella cheeses for a creamy, cheesy texture. Served cold or at room temperature over a bed of crisp iceberg lettuce, it&# 226;ÂÂs refreshing yet hearty. This dish is perfect for summer potlucks, busy weeknight dinners, or meal prep. ItâÂÂs easy to assemble, uses pantry staples, and delivers a satisfying crunch from the optional crushed tortilla chips on top. A unique twist on traditional pasta salad that kids and adults alike will enjoy.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and rinse with cool water to stop the cooking process. Set aside in a large mixing bowl.
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While the pasta cooks, place a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until no pink remains. Drain any excess fat from the skillet.
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Stir the taco seasoning mix and 3/4 cup of water into the browned turkey. Bring the mixture to a boil, then reduce the heat to low. Simmer, uncovered, for 10 minutes, stirring occasionally, until the sauce thickens.
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Add the cooked pasta, chopped onion, shredded cheddar cheese, and shredded mozzarella cheese to the skillet with the turkey mixture. Gently toss everything together until the cheese is slightly melted and the ingredients are well combined.
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Transfer the pasta mixture to the bowl with the drained pasta (if not already combined there). Add the taco sauce and mix gently to coat the pasta evenly. Allow the salad to cool to room temperature before serving.
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Core and chop the head of iceberg lettuce. Serve the taco pasta salad on a bed of fresh lettuce leaves. Top with crushed tortilla chips just before serving for added crunch.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 790.9kcal
- % Daily Value *
- Total Fat 38.7g60%
- Saturated Fat 22.1g111%
- Cholesterol 178.5mg60%
- Sodium 4030.3mg168%
- Total Carbohydrate 30.7g11%
- Dietary Fiber 3.7g15%
- Sugars 4.9g
- Protein 66.2g133%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
