Taco Pasta Salad is a bold, colorful, and flavor-packed dish that combines everything you love about tacos with hearty pasta. Made with tender rotini, seasoned ground beef, crunchy vegetables, and a creamy taco-style dressing, this salad is perfect for summer cookouts, potlucks, family dinners, or meal prep. It’s filling enough to serve as a main dish and easy enough to throw together on busy days.
Why You’ll Love This Recipe
- Full of taco flavor in every bite
- Perfect for potlucks and gatherings
- Can be served warm or cold
- Easy to customize with toppings
- Family-friendly and crowd-pleasing
Ingredients
- 12 oz rotini pasta
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (canned or frozen, drained)
- ½ cup black beans, rinsed and drained
- ½ cup chopped green onions
- 1 cup shredded cheddar or Mexican-blend cheese
- ½ cup crushed tortilla chips (optional)
For the Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons salsa
- 1 teaspoon taco seasoning
- 1–2 tablespoons milk or lime juice (to thin)
Preparation Steps
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook rotini according to package instructions until al dente. Drain and rinse with cold water to cool completely. Set aside.
Step 2: Cook the Ground Beef
Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease. Stir in taco seasoning and a few tablespoons of water. Simmer for 2–3 minutes, then remove from heat and let cool slightly.
Step 3: Make the Dressing
In a mixing bowl, whisk together mayonnaise, sour cream, salsa, taco seasoning, and milk or lime juice until smooth and creamy. Adjust thickness as needed.
Step 4: Assemble the Salad
In a large bowl, combine cooked pasta, seasoned beef, cherry tomatoes, corn, black beans, green onions, and shredded cheese. Pour dressing over the salad and toss until evenly coated.
Step 5: Chill and Serve
Cover and refrigerate for at least 30 minutes before serving. Sprinkle with crushed tortilla chips just before serving if desired.
Cooking Notes
- Let beef cool slightly before mixing to avoid melting the cheese
- Rinse pasta to prevent sticking
- Add tortilla chips at the last minute for crunch
- Stir before serving to redistribute dressing
- Salad thickens as it chills
Variations
- Use ground turkey or chicken instead of beef
- Add diced bell peppers or avocado
- Make it spicy with jalapeños or hot salsa
- Use Greek yogurt for a lighter dressing
- Swap rotini for bowtie or penne
Serving Suggestions
- Serve as a main dish for lunch or dinner
- Pair with grilled corn or quesadillas
- Bring to potlucks and BBQs
- Serve in lettuce cups for a lighter option
- Top with sour cream or extra salsa
Tips
- Chill at least 30 minutes for best flavor
- Taste and adjust seasoning after chilling
- Store leftovers in an airtight container
- Refresh with a splash of milk before serving
- Best enjoyed within 2–3 days
Prep Time / Cooking Time / Total Time
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving)
Approx. 520 calories
24g protein
28g fat
42g carbohydrates
FAQs
Can Taco Pasta Salad be made ahead of time?
Yes, it tastes even better after chilling for a few hours.
Is this served cold or warm?
It’s best served chilled or at room temperature.
Can I make it vegetarian?
Yes, skip the meat and add extra beans or veggies.
How long does it last in the fridge?
Up to 3 days when stored properly.
Can I use bottled taco dressing?
Yes, but homemade gives better flavor control.
Conclusion
Taco Pasta Salad is the perfect blend of comfort food and fresh summer flavor. With seasoned beef, creamy dressing, and crunchy toppings, it’s a guaranteed hit for any gathering. Easy to customize and quick to prepare, this recipe deserves a spot in your regular rotation.