Taco Rotini Pasta Salad Recipe for 10 Servings

Instructions:

1. Bring a large pot of salted water to a rolling boil and add 2 tsp sea salt. Cook the 1 lb dry rotini pasta for about 8-9 minutes. Note: Aim for a firm bite, as the pasta will soften slightly once combined with the dressing.
2. Immediately drain the pasta and rinse with cold water until the noodles feel cool to the touch. This stops the cooking process and removes excess surface starch.
3. In a large skillet over medium high heat, add the 1 lb lean ground beef. Break it up with a wooden spoon and cook until the meat is deeply browned and fragrant.
4. Add the 2 tbsp taco seasoning and 1/2 tsp smoked paprika to the beef. Toss for 1 minute until the spices smell toasted and warm. Remove from heat and let it cool slightly.
5. While the beef cools, halve and seed the 1 pint cherry tomatoes, finely dice the 1 bell pepper, and mince the 1/2 cup red onion. Rinse and drain the 15 oz can of black beans.
6. In a separate small bowl, whisk together the 4 oz softened cream cheese, 1/2 cup Greek yogurt, 1/2 cup chunky salsa, and 1 tbsp lime juice. Whisk until the mixture is velvety and no white lumps remain.
7. Place the cooled pasta into your largest mixing bowl. Add the black beans, 1 cup corn, diced peppers, and minced onions.
8. Toss the seasoned ground beef into the bowl. Note: If the beef is still quite warm, it will help soften the veggies just enough to release their flavor.
9. Pour the creamy salsa dressing over the mixture. Use a large spatula to fold everything together until every spiral is thoroughly coated and glossy.
10. Gently fold in the 1 cup shredded sharp cheddar cheese. Serve immediately or chill for 30 minutes to let the flavors marry.