Taco Pasta Salad is the perfect combination of two classic favorites: tacos and pasta salad. This dish is packed with bold flavors, crunchy textures, and a creamy dressing that ties everything together. It’s an excellent choice for potlucks, barbecues, or a quick and easy weeknight meal.
Why You’ll Love This Recipe
- A fun twist on traditional pasta salad with Tex-Mex flavors
- Quick and easy to make with simple ingredients
- Perfect for meal prep, as the flavors meld beautifully over time
- Great for potlucks, picnics, and family gatherings
- Customizable with different toppings and proteins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (rotini, penne, or bowtie work well)
- Ground beef or turkey
- Taco seasoning
- Cherry tomatoes, halved
- Black beans, drained and rinsed
- Corn kernels
- Red bell pepper, diced
- Shredded cheddar cheese
- Black olives, sliced
- Green onions, chopped
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Mayonnaise
- Salsa
- Lime juice
- Tortilla chips for garnish
Directions
- Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool.
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess grease and stir in the taco seasoning with a little water. Simmer until thickened, then let cool.
- In a large mixing bowl, combine the cooked pasta, seasoned meat, cherry tomatoes, black beans, corn, bell pepper, cheddar cheese, olives, green onions, and cilantro.
- In a separate small bowl, whisk together sour cream (or Greek yogurt), mayonnaise, salsa, and lime juice to create the dressing.
- Pour the dressing over the pasta mixture and toss until everything is well coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with crushed tortilla chips for added crunch.
Servings and Timing
- Servings: 6-8 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Vegetarian Option: Omit the meat and add extra beans or grilled tofu for a protein boost.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the dressing.
- Protein Swap: Use shredded rotisserie chicken or ground turkey instead of beef.
- Lighter Version: Use light mayo and Greek yogurt instead of sour cream.
- Extra Crunch: Top with crushed Doritos or Fritos instead of tortilla chips.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the salad becomes dry, add a little more salsa or a splash of lime juice before serving.
- This dish is best enjoyed cold, so reheating is not necessary.
FAQs
How do I keep the pasta from getting mushy?
Cook the pasta al dente and rinse it with cold water to stop the cooking process immediately.
Can I make this ahead of time?
Yes! It’s even better after chilling for a few hours, making it a great make-ahead dish.
Can I use a different type of pasta?
Absolutely! Rotini, bowtie, or penne work best, but any sturdy pasta will do.
What can I substitute for sour cream?
Greek yogurt is a great alternative for a healthier option.
Can I use store-bought taco seasoning?
Yes, but if you prefer homemade, mix chili powder, cumin, paprika, garlic powder, and onion powder.
How do I add more flavor?
Use fresh lime juice, extra cilantro, or a pinch of cayenne pepper for an extra kick.
Can I make this without mayo?
Yes, simply increase the Greek yogurt or use avocado instead.
How long does this last in the fridge?
It stays fresh for about 3 days, but the tortilla chips should be added just before serving.
Can I add lettuce?
Yes, but add it just before serving to prevent it from wilting.
Is this dish gluten-free?
Use gluten-free pasta and ensure the taco seasoning is gluten-free.
Conclusion
Taco Pasta Salad is a flavorful, satisfying dish that brings the best of both tacos and pasta salad together. With its versatility, ease of preparation, and bold flavors, it’s bound to become a staple at your next gathering or family meal. Try it today and enjoy a fresh, zesty twist on classic comfort food!
PrintTaco Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad, Pasta
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
This Taco Pasta Salad is the perfect blend of Mexican flavors and a classic pasta salad. Packed with taco-seasoned ground beef, tender pasta, black beans, corn, tomatoes, and a creamy dressing, it’s a crowd-pleaser for potlucks, BBQs, and weeknight dinners. It’s easy to make, loaded with fresh ingredients, and can be customized to your taste!
Ingredients
- 8 oz rotini pasta (or any short pasta)
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning (or homemade)
- 1/2 cup water
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup black olives, sliced (optional)
- 1 cup romaine lettuce, chopped (optional)
- 1 cup crushed tortilla chips (for topping)
Dressing
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup mayonnaise
- 1/4 cup taco sauce (or salsa)
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the Pasta – Boil pasta according to package instructions. Drain, rinse with cold water, and set aside.
- Cook the Beef – In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease. Add taco seasoning and water, stir, and cook for 2-3 minutes. Let cool slightly.
- Make the Dressing – In a small bowl, whisk together sour cream, mayonnaise, taco sauce, lime juice, garlic powder, cumin, salt, and black pepper.
- Assemble the Salad – In a large bowl, combine pasta, cooked beef, cherry tomatoes, black beans, corn, bell pepper, green onions, cheese, and olives.
- Mix in the Dressing – Pour the dressing over the salad and toss until evenly coated.
- Chill & Serve – Refrigerate for at least 30 minutes to let the flavors blend. Before serving, top with chopped lettuce (if using) and crushed tortilla chips for extra crunch.
Notes
- Swap ground beef for ground turkey or chicken for a lighter option.
- Use Greek yogurt instead of sour cream for a healthier dressing.
- Make it vegetarian by skipping the meat and adding extra beans.
- Add avocado or jalapeños for extra flavor.
- Best served chilled, but can also be enjoyed at room temperature.
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