Taco Pasta Salad

Kitchen Tested
  • Yield 6 servings

This 30-minute meal will be a huge hit for the kids, but will satisfy the whole family.

Taco Pasta Salad
Matt Robinson


1 pound 90 percent lean ground beef
1 (1 1/4-ounce) package taco seasonings
1/2 cup fresh corn kernels (1 ear of corn)
1/2 cup chopped zucchini
1 cup chunky salsa
1 cup shredded Mexican blend cheese
2 cups rigatoni pasta, cooked according to package directions and drained
Garnishes: sour cream, sharp cheddar cheese, cilantro, lime


  1. Brown ground beef in a skillet over medium-high heat until no longer pink, 8 to 10 minutes. Drain and stir in taco seasoning, corn, zucchini, salsa and Mexican cheese. Serve over pasta and garnish to your preference.

For more from Matt Robinson, check out realfoodbydad.com.




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