Ingredients:

  • 1 lb (450 g) dry rotini or farfalle pasta
  • 1 tsp (5 g) kosher salt for pasta water
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 (15 oz / 425 g) can sweet corn, drained OR 1 1/2 cups (225 g) frozen corn, thawed (or 1 1/2 cups grilled corn kernels)
  • 2 cups (300 g) grape or cherry tomatoes, halved
  • 1 large red bell pepper, seeded and diced (about 1 1/2 cups / 160 g)
  • 1/2 small red onion, finely diced (about 1/2 cup / 75 g)
  • 8 oz (225 g) sharp cheddar cheese, coarsely shredded or cubed
  • 3 green onions, thinly sliced (white + green parts)
  • 1/2 cup (15 g) fresh cilantro, chopped
  • Optional: 6 slices cooked bacon, chopped (or 1 cup / 150 g sliced black olives)
  • For the meat (optional): 1 lb (450 g) ground beef (80/20 or 90/10)
  • 2 tbsp (15 g) taco seasoning (store-bought) OR homemade taco seasoning: 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, pinch cayenne
  • 1 tbsp (15 ml) neutral oil if using lean beef
  • For the dressing: 1/2 cup (120 g) mayonnaise
  • 1/2 cup (120 g) plain Greek yogurt or sour cream
  • 2 tbsp (30 ml) lime juice (from ~1 lime)
  • 1 tsp (5 ml) apple cider vinegar
  • 1 tsp (5 g) honey or agave (optional)
  • 1 tsp (5 g) chili powder
  • 1/2 tsp (2.5 g) ground cumin
  • 1/4–1/2 tsp (1–2 g) smoked paprika or chipotle powder (adjust for heat)
  • 1/2 tsp kosher salt (adjust to taste)
  • Freshly ground black pepper to taste
  • Garnish: lime wedges, extra cilantro or sliced jalapeño (optional)

Instructions:

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente (check package — usually 8–10 minutes). Drain and rinse under cold water to stop cooking and cool quickly; toss with a splash of oil to prevent sticking. Transfer to a large bowl.
  2. Cook the beef (if using): Heat a large skillet over medium-high. Add oil if needed and the ground beef. Break up and cook until browned and no pink remains, 6–8 minutes. Stir in taco seasoning and 1/4 cup (60 ml) water; simmer 1–2 minutes until seasoning coats beef. Drain excess fat if necessary and let cool slightly.
  3. Prepare vegetables and cheese: While pasta and beef are cooking, halve the tomatoes and chop the bell pepper, red onion, green onions and cilantro. Shred or cube the cheddar cheese.
  4. Make the dressing: Whisk together mayonnaise, Greek yogurt, lime juice, apple cider vinegar, honey (if using), chili powder, cumin, smoked paprika or chipotle powder, salt and pepper until smooth. Taste and adjust acidity and heat as needed.
  5. Assemble the salad: To the bowl with cooled pasta, add drained black beans, corn, tomatoes, bell pepper, red onion, cheese, green onions and cilantro. Fold in the cooled seasoned beef (or bacon/vegetarian substitute). Pour most of the dressing over the salad and toss gently to combine, coating ingredients evenly.
  6. Chill and finish: Refrigerate at least 30 minutes (preferably 1 hour) to let flavors marry. Before serving, taste and adjust seasoning with salt, pepper or lime juice. Garnish with extra cilantro, sliced jalapeño and lime wedges. Serve with tortilla chips or on romaine leaves if desired.