Best Taco Pasta Salad Recipes

 Taco pasta salad isn't your typical picnic side dish—it's packed with so many mix-ins that it becomes a meal in and of itself. It tastes like Mexican street corn since it's combined with fiery chorizo, charred corn, and Cotija cheese. It's also dressed with a tangy, creamy sauce. These brilliant red tortilla chips that you crush over the top are the real deal, though. They add a bit more spice and crunch to it. It's amazing, I promise!

Ingredients:

FOR THE DRESSING:

1. 1 c. mayonnaise 
2. 1/2 c. sour cream
3. 3 Tbsp. cilantro, roughly chopped, plus more for topping
4. 2 Tbsp. fresh lime juice 
5. 1 Tbsp. lime zest
6. 1 Tbsp. chili lime seasoning, such as Tajin, plus more for topping
7. 1 tsp. kosher salt, plus more to taste
8. 4 dashes hot sauce (optional)
9. Ground black pepper, to taste
10. See Nutritional InformationFOR

 FOR THE PASTA SALAD:

1. 1 lb. orecchiette pasta
2. 5 ears fresh corn cobs, shucked
3. 1 Tbsp. olive oil
4. 1 lb. fresh chorizo, casings removed
5. 1 c. green onion, thinly sliced
6. 1/4 c. pickled jalapeño, roughly chopped
7. 1 c. cotija cheese, crumbled, plus more for garnish
8. Rolled chili lime corn chips, such as Takis, lightly crushed, for garnish

Instructions:

Step:NO:01

To make the dressing, whisk together all the ingredients in a small bowl and put it aside so the flavors can combine. 

Step:NO:02

To prepare the pasta salad, heat up a big pot of water that has been well salted. Pasta should be added and cooked for 2 to 3 minutes shorter than indicated on the package, or until al dente. After stopping the pasta's cooking by draining and rinsing it with cold water, move it to a big bowl and put it aside. Any leftover water in the bowl will eventually combine with the dressing.

Step:NO:03

A big cast-iron skillet should be heated at medium-high heat. When the skillet is heated, add the corn and cook, stirring periodically, for 10 to 12 minutes, or until browned on all sides. After moving the burnt corn to a chopping board, give it a little time to cool. Cut the kernels from the cob after the corn has cooled down enough to handle. Add the remaining corn to the spaghetti bowl and set aside 1 cup for the topping.  

Step:NO:04

Pour the oil into the same skillet. After it begins to shimmer, add the chorizo and simmer, breaking it up with a spoon until it becomes browned and fully cooked, which should take around 8 to 10 minutes. Make careful to leave most of the fat in the skillet and allow the chorizo cool somewhat before adding it to the pasta and corn in the bowl. 

Step:NO:05

To the spaghetti mixture, add the green onion, jalapeño, and cotija cheese. After setting aside 2 tablespoons of the dressing, add the remaining dressing to the pasta salad and mix well. If needed, add extra salt and pepper after tasting.

Step:NO:06

Spoon the spaghetti salad onto a platter. Add the reserved corn, Cotija cheese, cilantro, and a dash of chili lime flavor on top. Drizzle with the dressing that was set aside and thinned with a small amount of water to make it pourable. Add a few crushed chili lime chips on top. Serve right away.

more details for recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a46990464/taco-pasta-salad-recipe/