Taco Pasta Salad Recipe by Matt Robinson

By á-46

Ingredients

• 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

Preparation

Step 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.