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Taco Pasta Salad

5 from 11 reviews

Ingredients

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  • 1 box lentil pasta (or brown rice, etc.)
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 1/2 yellow onion, diced
  • 1 teaspoon salt
  • 1lb lean ground beef
  • 2 tablespoons taco seasonings
  • 1 orange bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 romaine heart, thinly sliced
  • 1 14oz can of black beans, drained
  • 1/2 cup cilantro, chopped
  • 1/4 cup mild green chile sauce
  • 1/4 cup mild salsa
  • hefty pinch of coarse salt
  • black pepper, to taste

Instructions

  1. Cook pasta according to the brand directions. Drain then rinse with cool water to cool then noodles down and keep them from sticking.
  2. While the pasta cooks, place a large pan over medium heat. Add the olive oil with onions and bell pepper. Saute for about 5 minutes, sprinkle with salt, then add the ground beef. Cook the ground beef until almost no pink remains, then add the taco seasonings and mix until combined in the beef.
  3. While the ground beef cooks, chop all the veggies and place them in a large mixing bowl with the black beans and cilantro. Drain the pasta and add it to the bowl, then add the ground beef mixture to the bowl. Pour green chile, salsa, salt and pepper into the bowl then mix everything together until completely combined. You can serve this right away with the beef still slightly warm or chill in the fridge for an hour before serving – it’s great either way! And it just gets better with time!

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