Creamy Taco Pasta Salad

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1. 1

   Pas 1. Cook the pasta

   Boil 12 oz ditalini pasta according to package directions. Drain and set aside to cool.

2. 2

   Pas 2. Brown the beef

   Heat 1 tbsp olive oil in a large pan over medium-high heat. Add 1 lb ground beef and cook, breaking it up with a spatula, until browned.

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3. 3

   Pas 3. Season and deglaze

   Add 3 1/2 tbsp taco seasoning to the beef and stir to combine. Pour in 1/4 cup bone broth to deglaze the pan, scraping up any browned bits. Simmer until the liquid is mostly absorbed. Remove from heat and let cool slightly.

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4. 4

   Pas 4. Make the dressing

   In a medium bowl, whisk together 1 cup Greek yogurt, 1/2 cup mayonnaise, 2 tbsp chipotle peppers in adobo sauce, juice of 2 limes, 1 1/2 tsp salt, black pepper to taste, 2 tsp taco seasoning, and 2 tsp honey until smooth.

   Adjust chipotle amount for heat preference.

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5. 5

   Pas 5. Assemble the salad

   In a large bowl, combine the cooled pasta, seasoned beef, 4 diced Roma tomatoes, 1/2 diced red onion, 1/2 cup chopped cilantro, 2 chopped jalapeños, 1 cup sweet corn, 1 cup pinto beans, 1 cup black beans, and 1/2 cup Mexican cheese.

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6. 6

   Pas 6. Toss and serve

   Pour the creamy chipotle dressing over the pasta salad and toss until everything is evenly coated. Serve immediately or refrigerate until ready to serve.

   Salad can be stored in the fridge for up to 3 days for meal prep.