What's For Dinner: Taco Pasta Salad

June is here, and with it comes that particular kind of warmth that makes my soul sigh a little. The days stretch out, long and golden, reminding me of God’s generous hand in bringing beauty and light. It's a season of vibrant greens, thoughtful indoor meals, and a general inclination towards less fuss and more enjoyment. My internal calendar seems to switch gears, moving from the steady rhythm of spring to a slightly more relaxed tempo. And honestly, my kitchen routine often follows suit. Elaborate meals sometimes feel like too much effort when the sun is still high at eight o'clock. That's where simple, satisfying recipes become true blessings. This 'Taco Pasta Salad' is one of those.

It’s the kind of dish that understands you. It’s comforting like a taco but refreshing like a salad, and it requires surprisingly little hands-on time, which is perfect for these sun-drenched evenings when you’d rather be savoring a quiet moment. It’s also incredibly versatile, lending itself perfectly to whatever fresh produce June might be offering up. A truly good recipe, I find, is one that serves more than just our hunger; it serves our peace of mind too.

Ingredients

• 1 pound ground beef or turkey
• 1 (1 oz) packet taco seasoning
• 1/2 cup water
• 12 oz small pasta (like rotini, shells, or elbow macaroni)
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/2 cup chopped fresh cilantro (optional, but lovely!)
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup sour cream (for dressing)
• 1/2 cup mayonnaise (for dressing)
• 1/4 cup milk (for dressing, or more for desired consistency)
• 2 tablespoons taco seasoning (for dressing, or to taste)
• Salt and freshly ground black pepper to taste
• Optional toppings: Crushed tortilla chips, avocado, extra salsa

Instructions

1. Cook the pasta according to package directions. Drain, rinse with cold water, and set aside to cool.
2. While the pasta cooks, brown the ground beef or turkey in a large skillet over medium heat. Drain any excess fat.
3. Stir in 1 packet of taco seasoning and 1/2 cup of water to the meat. Bring to a simmer and cook for 5-7 minutes, or until the liquid has mostly evaporated and the meat is well coated. Remove from heat and let cool slightly.
4. In a large bowl, combine the cooled pasta, seasoned meat, black beans, corn, cherry tomatoes, red onion, cilantro (if using), and shredded cheese.
5. In a separate small bowl, whisk together the sour cream, mayonnaise, milk, and 2 tablespoons of taco seasoning until smooth. Taste and adjust seasoning as needed.
6. Pour the dressing over the pasta mixture and stir gently until everything is well combined and coated.
7. Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully.
8. Serve chilled, with optional toppings like crushed tortilla chips, diced avocado, or a dollop of salsa.

There’s something truly lovely about a meal that brings comfort without complication, especially when the days are long and our hearts are eager for both rest and joy. This Taco Pasta Salad, for me, is a little expression of that simple goodness. It reminds me that even in the everyday act of feeding ourselves and our loved ones, there’s grace to be found, and a quiet satisfaction in shared sustenance. It's a reminder to slow down, to appreciate the simple blessings, and to nourish not just our bodies, but our spirits too. As we journey through this beautiful month of June, what small, simple joys are you finding to sustain you?

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Photo by Angelo Pantazis (@angelo.pantazis)

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