thepioneerwoman
Taco Pasta Salad
Ree Drummond's taco pasta salad recipe has all the flavors of Mexican-style street corn, but in pasta salad form. This picnic dish is topped with crunchy Takis!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●skillet
- ●cutting board
📝 Preparation Steps
1
For the dressing: In a small bowl, whisk together all the ingredients, set aside to allow the flavors to meld.
2
For the pasta salad: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, 2 to ⏱️ 3 minutes less than the package instructions. Drain the pasta and rinse with cold water to stop the cooking, then transfer to a large bowl and set aside—it’s okay if a little water collects in the bowl; it will mix with the dressing later.
3
Heat a large cast-iron skillet over medium-high heat. Once the skillet is hot, add the corn, turning occasionally, until charred on all sides, 10 to ⏱️ 12 minutes. Transfer the charred corn to a cutting board and allow to cool slightly. Once the corn is cool enough to handle, cut the kernels from the cob. Reserve 1 cup of corn for topping, and add the rest to the bowl with the pasta.
4
To the same skillet, add the oil. Once it shimmers, add the chorizo, and cook, breaking it up into small pieces with a spoon, until browned and cooked through, 8 to ⏱️ 10 minutes. Allow the chorizo to cool slightly before adding to the bowl with the pasta and corn, being sure to leave most of the fat behind in the skillet.
5
Add the green onion, jalapeño, and cotija cheese to the pasta mixture. Reserve 2 tablespoons of the dressing, then pour the remaining dressing over the pasta salad and stir to thoroughly combine. Taste and season with more salt and pepper, if necessary.
6
Transfer the pasta salad to a serving dish. Top with the reserved corn, Cotija cheese, a sprinkle of chili lime seasoning, and cilantro. Drizzle with the reserved dressing, thinned with a little water to reach a pourable consistency. Sprinkle with the crushed chili lime chips. Serve immediately.
Nutrition Facts
calories
5928 Calories
fat Content
378 g
fiber Content
31 g
sugar Content
52 g
sodium Content
6810 mg
protein Content
168 g
trans Fat Content
1 g
cholesterol Content
564 mg
carbohydrate Content
450 g
saturated Fat Content
103 g
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