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To for Summer Gatherings! By Jason Griffith Get ready to bring a burst of Tex-Mex flavor to your next potluck or family meal with this vibrant and incredibly satisfying Taco Pasta Salad! It’s a ...

While you'll find a great many potlucks across this great nation, there's something special about the Midwest. Try these ...

In a large bowl, toss together pasta, cooled beef, dressing, red onion, red pepper, and tomatoes. Cover and refrigerate a few hours. Just before serving, add a bit more milk if needed. Toss to coat.

Season with taco seasoning, salt, and pepper, and cook until meat is no longer pink, about 6 minutes. Drain excess fat. Dressing: In a small bowl, whisk together olive oil, lime juice, and cumin.

Taco Pasta Salad This one's a total flavor bomb, filled with spicy chorizo, Cotija cheese, charred corn, and a creamy chili-lime dressing. It's like your favorite taco order met a pasta bowl.

Crispy, golden, squeaky-centered halloumi croutons.Yossy Arefi’s orecchiette salad with halloumi croutons. Christopher Testani for The New York Times. Food Stylist: Simon Andrews.