Taco Pasta Salad Recipe

Introduction

Taco Pasta Salad is a vibrant, flavorful dish that combines the hearty satisfaction of taco-seasoned ground beef with the creamy comfort of a classic pasta salad. Perfect for gatherings, meal prep, or a quick lunch, this recipe is as versatile as it is delicious.

Ingredients

• 8 ounces rotini pasta
• 1 pound ground beef
• 1 tablespoon olive oil
• 1 (1 oz) packet taco seasoning
• 1/2 cup water
• 1 cup cherry tomatoes, halved
• 1 cup canned corn, drained
• 1 cup canned black beans, rinsed and drained
• 1 red bell pepper, chopped
• 1/4 cup red onion, finely diced
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. Step 1: Cook the rotini pasta according to the package instructions. Drain well and set aside to cool.
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until fully browned, about 5-6 minutes.
3. Step 3: Drain any excess fat from the skillet. Stir in the taco seasoning and water, then simmer for 3-4 minutes until the mixture thickens. Remove from heat and allow it to cool.
4. Step 4: In a large bowl, combine the cooked pasta, taco-seasoned beef, cherry tomatoes, corn, black beans, red bell pepper, red onion, and shredded cheddar cheese.
5. Step 5: In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, chopped cilantro, salt, and pepper until smooth.
6. Step 6: Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
7. Step 7: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

• Use whole wheat or gluten-free pasta for a healthier alternative.
• Substitute ground turkey, shredded chicken, or plant-based crumbles for the beef to suit dietary preferences.
• Add diced avocado just before serving for extra creaminess.
• Include pickled jalapeños or crushed red pepper flakes to add a spicy kick.
• Mix crushed tortilla chips on top right before serving for added crunch.
• Swap cilantro with parsley if you prefer a milder herb flavor.
• Use Greek yogurt instead of sour cream for a lighter dressing.

Storage

Store the taco pasta salad in an airtight container in the refrigerator for up to 4 days. For best texture, keep any crunchy toppings or avocado separate and add them just before serving. The salad is delicious served cold or at room temperature; stir before serving to redistribute the dressing. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes even better after chilling for a few hours or overnight, as the flavors have more time to meld together. Just store it covered in the fridge until ready to serve.

Can I use other types of pasta?

Absolutely! Rotini is great because it holds the dressing well, but bowtie, penne, or elbow macaroni also work beautifully in this recipe.

Taco Pasta Salad Recipe

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★★★★★

4.6 from 93 reviews

Taco Pasta Salad is a vibrant, creamy, and flavorful dish that combines classic taco-seasoned ground beef with rotini pasta and fresh vegetables. This cold pasta salad blends zesty lime dressing, cheddar cheese, black beans, corn, and crunchy bell peppers for a perfect balance of textures and flavors. Ideal for summer BBQs, potlucks, or meal prep, it is a crowd-pleasing, easy-to-make recipe that keeps well in the fridge and tastes even better the next day.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Pasta Salad
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Pasta and Protein

• 8 ounces rotini pasta
• 1 pound ground beef
• 1 tablespoon olive oil
• 1 (1 oz) packet taco seasoning
• 1/2 cup water

Vegetables

• 1 cup cherry tomatoes, halved
• 1 cup canned corn, drained
• 1 cup canned black beans, rinsed and drained
• 1 red bell pepper, chopped
• 1/4 cup red onion, finely diced

Dressing and Toppings

• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Drain the pasta and rinse with cold water to stop the cooking process. Set aside to cool completely.
2. Prepare Taco Meat: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-6 minutes. Drain any excess fat from the skillet. Stir in the taco seasoning packet and water, and simmer for 3-4 minutes until the sauce thickens. Remove from heat and allow the meat to cool.
3. Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, taco seasoned ground beef, halved cherry tomatoes, drained corn, rinsed black beans, chopped red bell pepper, finely diced red onion, and shredded cheddar cheese. Mix gently to distribute ingredients evenly.
4. Make the Dressing: In a separate small bowl, whisk together the sour cream, mayonnaise, lime juice, chopped cilantro, salt, and pepper until smooth and well combined.
5. Toss and Chill: Pour the dressing over the pasta and meat mixture. Toss everything together until the salad is evenly coated with the dressing. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
6. Serve: Give the salad a gentle toss before serving. Optionally, garnish with extra cilantro or crushed tortilla chips for added crunch. Enjoy cold or at room temperature.

Notes

• Use whole wheat or gluten-free pasta to accommodate dietary preferences.
• Substitute ground turkey, shredded chicken, or plant-based crumbles for a different protein option.
• For a lighter dressing, replace sour cream and mayonnaise with Greek yogurt.
• Add diced avocado just before serving for creamy texture.
• Chill for longer to enhance flavors; the salad keeps well up to 4 days refrigerated.
• Omit or adjust spice level to suit children or less spice-sensitive eaters.
• Add crushed tortilla chips right before serving for extra crunch.
• Fresh parsley can substitute for cilantro if preferred.

Keywords: Taco Pasta Salad, Rotini pasta salad, Mexican pasta salad, ground beef pasta salad, creamy pasta salad, taco seasoning recipe, easy pasta salad, cold pasta salad