Taco Pasta Salad

Taco Pasta Salad
Matt Robinson
  • Yield: 6 servings


1pound 90 percent lean ground beef
1 (1 1/4-ounce) package taco seasonings
1/2cup fresh corn kernels (1 ear of corn)
1/2cup chopped zucchini
1cup chunky salsa
1cup shredded Mexican blend cheese
2cups 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.

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Nutritional Info *per serving

  • Calories 270
  • Fat 9g
  • Cholesterol 60mg
  • Sodium 850mg
  • Carbohydrate 24g
  • Fiber 2g
  • Protein 22g