A vibrant and flavorful pasta salad with a Tex-Mex twist, perfect for gatherings or a refreshing meal.
Cook the pasta in a large pot of salted boiling water until al dente, then drain and rinse with cold water.
Rinsing the pasta with cold water stops the cooking process and cools it down for the salad.
In a skillet over medium heat, cook the ground beef until browned, then drain any excess fat.
Breaking the beef into small crumbles ensures even cooking and better mixing in the salad.
Add the taco seasoning and a splash of water to the beef, stirring to combine, and let it simmer for a few minutes.
Simmering the beef with seasoning enhances the flavor and ensures it's well-coated.
In a large mixing bowl, combine the cooked pasta, seasoned beef, green pepper, onion, tomatoes, black olives, and cheddar cheese.
Mix gently to avoid breaking the pasta or crushing the vegetables.
Drizzle the ranch dressing and lime juice over the salad, tossing to coat evenly.
Adjust the amount of dressing to your preference for a creamier or lighter salad.
Cover the bowl and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Chilling the salad enhances the flavor and makes it more refreshing.
Serve the salad chilled, garnished with additional cheese or a sprinkle of fresh herbs if desired.
Serving with fresh herbs like cilantro or parsley adds a pop of color and freshness.
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