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Taco Pasta Salad

What happens when you combine all the best taco flavors with pasta, crisp veggies, and a creamy, zesty dressing? You get this Taco Pasta Salad, an easy, crowd-pleasing dish that’s bold, tangy, and packed with Tex-Mex goodness!

The first time I made this, my husband took one bite and said, “It’s like eating a taco and pasta at the same time!” That’s exactly what makes this dish so special—it’s got juicy taco-seasoned beef, crunchy tortilla chips, fresh veggies, and a creamy salsa dressing that ties everything together beautifully.

What makes this salad extra special?

  • Pasta absorbs all the bold taco flavors.
  • Juicy, spiced ground beef adds heartiness.
  • Crisp lettuce, tomatoes, black beans, and cheese make every bite delicious.
  • A creamy taco-ranch dressing brings it all together.

So, if you’re looking for an easy, flavor-packed side dish or main meal, let’s dive into this Taco Pasta Salad!

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Why You’ll Love This Taco Pasta Salad

  • Bold & Flavorful: Loaded with taco-seasoned beef and a creamy salsa dressing.
  • Quick & Easy: Ready in just 30 minutes.
  • Perfect for Parties: A guaranteed hit at BBQs, potlucks, and family dinners.
  • Great for Meal Prep: Stays fresh for up to 3 days in the fridge.
  • Totally Customizable: Add your favorite taco toppings!

What You Need for Taco Pasta Salad

For the Pasta Salad:

  • 8 oz pasta (rotini, bowtie, or penne)
  • 1 lb ground beef (or turkey for a lighter option)
  • 1 packet taco seasoning (or homemade blend)
  • ½ cup black beans, drained and rinsed
  • ½ cup corn (fresh, canned, or frozen & thawed)
  • 1 cup cherry tomatoes, halved
  • ½ cup shredded cheddar cheese
  • ¼ cup black olives, sliced (optional)
  • 2 cups romaine lettuce, chopped
  • ½ cup red onion, diced
  • 1 cup crushed tortilla chips (for crunch!)
  • Fresh cilantro, for garnish

For the Creamy Taco Dressing:

  • ½ cup sour cream (or Greek yogurt for a lighter option)
  • ¼ cup mayonnaise
  • ¼ cup salsa (mild or spicy, your choice)
  • 1 tablespoon lime juice (fresh-squeezed)
  • 1 teaspoon taco seasoning
  • 1 teaspoon hot sauce (optional, for spice)

How to Make Taco Pasta Salad

Step 1: Cook the Pasta

  1. Cook pasta according to package instructions until al dente.
  2. Drain, rinse with cold water, and set aside to cool.

Step 2: Cook the Taco Meat

  1. In a large skillet over medium-high heat, cook ground beef until browned, breaking it apart as it cooks.
  2. Drain excess grease and stir in taco seasoning + ¼ cup water. Simmer for 2 minutes, then remove from heat and let cool.

Step 3: Make the Dressing

  1. In a bowl, whisk together sour cream, mayonnaise, salsa, lime juice, taco seasoning, and hot sauce until smooth.

Step 4: Assemble the Salad

  1. In a large mixing bowl, combine cooked pasta, taco beef, black beans, corn, tomatoes, cheese, black olives, lettuce, and red onion.
  2. Pour the creamy taco dressing over the salad and toss to coat evenly.

Step 5: Add the Finishing Touches

  1. Just before serving, sprinkle with crushed tortilla chips and fresh cilantro for extra crunch and flavor.
  2. Serve immediately and enjoy your flavor-packed Taco Pasta Salad!

Tips for the Best Taco Pasta Salad

  • Let the salad chill for 30 minutes before serving for even better flavor.
  • Add crushed tortilla chips just before serving to keep them crunchy.
  • Want it spicier? Add diced jalapeños or extra hot sauce.
  • For a healthier version, use ground turkey and swap mayo for Greek yogurt.
  • Want it extra cheesy? Stir in queso fresco or pepper jack cheese.

Substitutions and Variations

  • Make it vegetarian: Skip the meat and add extra beans, avocado, or grilled peppers.
  • Use different pasta: Whole wheat, gluten-free, or chickpea pasta all work!
  • Try a different protein: Use shredded rotisserie chicken or grilled shrimp instead of beef.
  • Swap the dressing: Use a chipotle ranch or avocado lime dressing for a twist.

Make a Healthier Version

  • Swap mayo for Greek yogurt to lighten up the dressing.
  • Use whole wheat or chickpea pasta for extra fiber.
  • Reduce cheese and add extra veggies like bell peppers for a fresher bite.

Closing Thoughts

And there you have it—Taco Pasta Salad that’s bold, zesty, and packed with all the best Tex-Mex flavors! Whether you’re making this for a summer BBQ, potluck, or just a fun family dinner, this dish is guaranteed to be a hit.

Try it out and let me know how it turns out! And if you love easy, flavor-packed recipes, be sure to check out more of our quick & delicious pasta salads! 🌮🥗🔥

Frequently Asked Questions

1. Can I make this salad ahead of time?

Yes! Store in an airtight container in the fridge for up to 3 days. Add tortilla chips just before serving.

2. Can I eat this salad warm?

Yes! It’s delicious warm or cold, depending on your preference.

3. How do I keep the pasta from getting soggy?

Rinse with cold water after cooking and drain well before mixing.

4. Can I use a different cheese?

Absolutely! Try queso fresco, pepper jack, or cotija cheese for a unique twist.

5. Can I add avocado?

Yes! Diced avocado adds a creamy, buttery texture—just add it right before serving.

6. What’s the best way to store leftovers?

Store in an airtight container in the fridge. It’s best eaten within 2-3 days.

7. Can I double this recipe for a large crowd?

Yes! Just double all ingredients and use a large mixing bowl.

8. What’s the best way to serve this?

Serve it with extra tortilla chips, fresh lime wedges, and a side of guacamole for dipping!

This Taco Pasta Salad Recipe is now Pinterest-perfect, easy, and totally drool-worthy! Let me know if you’d like any tweaks. 😊🌮🥗🔥

Taco Pasta Salad

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Pasta Salad:
  • 8 oz 8 pasta (rotini, bowtie, or penne)

  • 1 lb 1 ground beef (or turkey for a lighter option)

  • 1 packet 1 taco seasoning (or homemade blend)

  • ½ cup black beans, drained and rinsed

  • ½ cup corn (fresh, canned, or frozen & thawed)

  • 1 cup 1 cherry tomatoes, halved

  • ½ cup shredded cheddar cheese

  • ¼ cup black olives, sliced (optional)

  • 2 cups 2 romaine lettuce, chopped

  • ½ cup red onion, diced

  • 1 cup 1 crushed tortilla chips (for crunch!)

  • Fresh cilantro, for garnish

  • For the Creamy Taco Dressing:
  • ½ cup sour cream (or Greek yogurt for a lighter option)

  • ¼ cup mayonnaise

  • ¼ cup salsa (mild or spicy, your choice)

  • 1 tablespoon 1 lime juice (fresh-squeezed)

  • 1 teaspoon 1 taco seasoning

  • 1 teaspoon 1 hot sauce (optional, for spice)

Directions

  • Step 1: Cook the Pasta
  • Cook pasta according to package instructions until al dente.
  • Drain, rinse with cold water, and set aside to cool.
  • Step 2: Cook the Taco Meat
  • In a large skillet over medium-high heat, cook ground beef until browned, breaking it apart as it cooks.
  • Drain excess grease and stir in taco seasoning + ¼ cup water. Simmer for 2 minutes, then remove from heat and let cool.
  • Step 3: Make the Dressing
  • In a bowl, whisk together sour cream, mayonnaise, salsa, lime juice, taco seasoning, and hot sauce until smooth.
  • Step 4: Assemble the Salad
  • In a large mixing bowl, combine cooked pasta, taco beef, black beans, corn, tomatoes, cheese, black olives, lettuce, and red onion.
  • Pour the creamy taco dressing over the salad and toss to coat evenly.
  • Step 5: Add the Finishing Touches
  • Just before serving, sprinkle with crushed tortilla chips and fresh cilantro for extra crunch and flavor.
  • Serve immediately and enjoy your flavor-packed Taco Pasta Salad!

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