PALEO TACO PASTA SALAD
(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
I don’t know about you but I’ve never been a huge fan of pasta salads. Cold pasta? Not my cup of tea… until I made this version! This Paleo Taco Pasta Salad is filled with bold and spicy flavors. There is nothing boring or bland about it. It comes together quickly and easily and makes a great side dish or meal. Make this for a family cookout, holiday, or just because!
HOW TO MAKE PASTA SALAD
The beauty of this pasta salad is that it can be eaten warm or cold. Traditional pasta salads are served chilled but this is delicious both ways. First, bring a pot of water to a boil and cook pasta. In a skillet over medium heat, add ground beef, olive oil and diced onion. Using a spatula, break up beef. Then, continue cooking until beef is brown and crumbly. Finally, remove from heat. Drain pasta. Add cooked pasta to a large bowl and top with beef mixture. Add in peppers and tomatoes. Finally, make the sauce!
HOW TO MAKE THE SAUCE
To make the sauce, add equal parts Whole30 mayonnaise and salsa to a blender. Blend until smooth. If using a thick salsa, consider adding a tiny bit of water to the blender to smooth out the sauce. Pour sauce into bowl; stir until pasta is coated in sauce. At this point, serve warm or refrigerate for an hour for a chilled pasta salad.
This pasta salad is way better than any pasta salad I’ve ever had. It is filled with a ton of flavor and texture. It’s great for a side dish, an appetizer or a quick and easy meal. The leftovers are even better the next day!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Lunch, Dinner
Servings: 8-10 servings
8 ounces grain free elbow macaroni (I used this)
1/2 lb ground beef (I used Teton Waters Ranch)
1 TBL olive oil
1/2 white onion, diced
1 red pepper, chopped
1 green pepper, chopped
1/2 cup baby tomatoes
1/2 cup Whole30 mayonnaise
1/2 cup salsa
Bring a pot of water to a boil. Add in pasta and cook according to package directions. Mine cooked for about 6-7 minutes. Drain pasta and set aside.
Meanwhile, in a skillet over medium heat, add ground beef, olive oil and diced onion. Break up beef with a spatula. Then, continue cooking until beef is brown and crumbly. Finally, remove from heat.
In a large bowl, add cooked pasta, ground beef mixture, baby tomatoes and chopped peppers.
To make the sauce, add mayonnaise and salsa to a blender. Blend until smooth and creamy. Depending on your brand of salsa, add a little water to make it thinner.
Pour sauce into mixing bowl. Gently mix until sauce is completely coating pasta.
At this point, serve warm or place in the fridge to cool for an hour before serving.