Description
This Taco Street Corn Pasta Salad is a cold pasta salad made with rotini, taco-seasoned ground beef, black beans, romaine, tomatoes, shredded cheese, cilantro, creamy taco dressing, and a skillet-charred street corn mixture with lime, chili powder, smoked paprika, cheese, and cilantro.
Ingredients
For the Pasta and Taco Beef
- 8 ounces rotini pasta
- 1 pound lean ground beef
- 1 tablespoon taco seasoning
- 1/4 cup water
For the Street Corn Mixture
- 1 teaspoon olive oil or avocado oil
- 1 1/2 to 2 cups corn kernels, drained well if canned or thawed if frozen
- 1 tablespoon plain Greek yogurt or mayo
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 cup crumbled cotija or shredded Mexican-style cheese
- 2 tablespoons chopped cilantro
For the Creamy Taco Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup salsa
- 2 tablespoons lime juice
- 1 tablespoon taco seasoning
For the Salad
- 2 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded cheddar cheese or Mexican-style cheese
- 1/4 cup chopped cilantro
Instructions
- Cook the rotini pasta according to the package directions until al dente.
- Drain the pasta, rinse it under cold water, and set it aside.
- Brown the lean ground beef in a large skillet over medium heat.
- Drain excess grease if needed.
- Stir in 1 tablespoon taco seasoning and 1/4 cup water.
- Cook until the liquid is absorbed.
- Let the taco beef cool slightly before adding it to the salad.
- Heat 1 teaspoon olive oil or avocado oil in a skillet over medium-high heat.
- Add the corn kernels and cook until lightly charred in spots.
- Remove the corn from the heat.
- Stir the charred corn with Greek yogurt or mayo, lime juice, chili powder, smoked paprika, salt, cotija or Mexican-style cheese, and chopped cilantro.
- Let the street corn mixture cool slightly.
- In a small bowl, whisk together the plain Greek yogurt, salsa, lime juice, and taco seasoning until smooth.
- In a large bowl, combine the cooled pasta, taco beef, cherry tomatoes, black beans, street corn mixture, shredded cheese, cilantro, and creamy taco dressing.
- Toss until evenly coated.
- If serving immediately, stir in the chopped romaine.
- If preparing in advance, wait to stir in the romaine until just before serving for the freshest texture.
- Serve cold or refrigerate until ready to serve.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 4 days.
Serve cold.
If making ahead, stir in the romaine just before serving so it keeps better texture.
Do not freeze this pasta salad.
Notes
- Cook the rotini until al dente so it holds its shape in the salad.
- Rinse the pasta under cold water after draining to stop the cooking and cool it quickly.
- Let the taco beef cool slightly before mixing it into the salad.
- Drain canned corn well or thaw frozen corn before charring it.
- The street corn mixture is the main flavor upgrade, so do not skip the skillet-charred corn step.
- Keep the romaine separate until serving if preparing the salad ahead.
- This recipe is served cold and does not need reheating.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: pasta salad
- Method: Stovetop / Cold Pasta Salad
- Cuisine: Mexican / American