Taco Pasta Salad

1. Cook the Pasta:
   • Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
2. Cook the Ground Meat:
   • In a large skillet, cook the ground beef or turkey over medium heat until fully browned, breaking it up with a spoon as it cooks. Drain any excess fat.
   • Stir in the taco seasoning mix and follow the package instructions for adding water (usually about 1/4 cup). Simmer for a few minutes until the seasoning is well incorporated. Let it cool.
3. Prepare the Dressing:
   • In a medium bowl, mix together the sour cream, mayonnaise, lime juice, taco seasoning mix, salt, and pepper. Stir until smooth and well combined.
4. Combine Ingredients:
   • In a large bowl, combine the cooked pasta, seasoned ground meat, cherry tomatoes, corn, black beans, shredded cheddar cheese, red bell pepper, red onion, and black olives (if using).
   • Gently fold in the dressing until everything is well coated.
5. Add Avocado:
   • If using, gently fold in the diced avocado just before serving to avoid it getting mushy.
6. Chill and Serve:
   • Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
   • Garnish with chopped fresh cilantro if desired before serving.

Enjoy this delicious and colorful Taco Pasta Salad! It’s perfect as a standalone meal or as a side dish for barbecues and gatherings.

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