Southwestern Pasta Salad
This Southwestern Pasta Salad is like a giant deconstructed taco!Loaded with goodies and coated in a kicked up zesty southwestern dressing, it’s great for summer potlucks and get togethers.
Servings: 12
Ingredients
- 1 pound rotini pasta
- 1 pound lean ground beef
- salt and pepper
- 1 ounce (1 packet) taco seasoning
- 15 ounce (1 can) pinto beans, rinsed and drained
- 8.75 ounces (1 can) corn kernels, drained
- 1 1/2 cups cherry tomatoes, halved
- 3 cups chopped Romaine lettuce
- 3 scallions, diced
- 3 cups crushed tortilla chips
For the Sauce
- 1 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons ketchup
- 1 teaspoon Sriracha
- 2 tablespoons lime juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon Hot Mexican chile powder
- 1/4 teaspoon kosher salt
Instructions
- Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
- In the meantime, cook the beef in a large nonstick skillet over medium-high heat until no longer pink, about 3 minutes. Drain off fat. Season with a little salt and pepper and stir in the taco seasoning. Set aside to cool completely.
- In an extra large bowl, make the sauce. Whisk together the mayonnaise, sour cream, ketchup, Sriracha, lime juice, paprika , onion powder, chile powder, and salt until combined and smooth.
- Add in the cooked pasta, beef, pinto beans, corn, tomatoes, lettuce, scallions, and tortilla chips; toss to combine and coat.
- Serve right away.
Video
Nutrition
Calories: 530kcal | Carbohydrates: 60g | Protein: 18g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 690mg | Potassium: 503mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1470IU | Vitamin C: 8.1mg | Calcium: 93mg | Iron: 3.2mg