Taco Pasta Salad Recipe

Introduction

Taco Pasta Salad is a vibrant and flavorful dish that combines the heartiness of a taco with the ease of a pasta salad. It’s perfect for potlucks, picnics, or a quick weeknight meal that everyone will enjoy. Packed with fresh veggies, seasoned beef, and a creamy dressing, it’s sure to become a favorite.

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 package instructions. Drain and set aside to cool.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, about 5-6 minutes.
3. Step 3: Drain excess fat from the skillet. Stir in taco seasoning and water. Simmer for 3-4 minutes until thickened. Remove from heat and let cool.
4. Step 4: In a large bowl, combine the cooked pasta, taco meat, cherry tomatoes, corn, black beans, red bell pepper, red onion, and shredded cheddar cheese.
5. Step 5: In a separate bowl, whisk together sour cream, mayonnaise, lime juice, chopped cilantro, salt, and pepper.
6. Step 6: Pour the dressing over the pasta mixture and toss until everything is evenly coated.
7. Step 7: Chill in the fridge for at least 30 minutes before serving to enhance the flavors.

Tips & Variations

• Use ground turkey or chicken instead of beef for a lighter option.
• Add diced avocado or sliced jalapeños for extra creaminess and heat.
• For a vegetarian version, omit the meat and add extra beans or grilled vegetables.
• Substitute Greek yogurt for sour cream to reduce calories without losing creaminess.

Storage

Store the taco pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It can be enjoyed cold or at room temperature but avoid freezing as the dressing may separate.

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 it sits for at least 30 minutes or a few hours in the fridge, allowing the flavors to meld.

Can I use different pasta shapes?

Absolutely! Any short pasta like penne, elbow macaroni, or farfalle will work well with this recipe.

Taco Pasta Salad Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

Taco Pasta Salad is a flavorful and colorful dish combining seasoned ground beef, rotini pasta, fresh vegetables, and a creamy cilantro-lime dressing. This easy-to-make salad is perfect for gatherings, potlucks, or a tasty weeknight meal, offering a delicious fusion of taco spices with classic pasta salad ingredients.

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

Ingredients

Scale 1x2x3x

For the Pasta and Meat:

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

For the Salad:

• 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

For the Dressing:

• 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: Boil the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside to cool.
2. Prepare the taco meat: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart, until browned and cooked through, about 5-6 minutes. Drain any excess fat.
3. Season the meat: Stir in the taco seasoning and water, then simmer for 3-4 minutes until the mixture thickens. Remove from heat and allow the seasoned meat to cool.
4. Combine salad ingredients: In a large bowl, add the cooled pasta, taco meat, halved cherry tomatoes, drained corn, black beans, chopped red bell pepper, finely diced red onion, and shredded cheddar cheese. Toss gently to mix.
5. Make the dressing: In a separate bowl, whisk together sour cream, mayonnaise, lime juice, chopped cilantro, salt, and pepper until smooth and well combined.
6. Toss the salad: Pour the dressing over the pasta mixture and toss thoroughly to ensure all ingredients are coated evenly with the dressing.
7. Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and for a refreshing taste.

Notes

• For a lighter version, substitute half the sour cream and mayonnaise with Greek yogurt.
• Add diced avocado or sliced jalapeños for extra flavor and texture.
• This salad can be made a day ahead and kept refrigerated to enhance the flavor.
• Be sure to rinse the canned beans well to reduce sodium and any canned taste.
• If preferred, use ground turkey instead of beef for a leaner protein option.

Keywords: taco pasta salad, taco seasoning pasta salad, ground beef pasta salad, easy pasta salad, Mexican pasta salad, summer salad, potluck recipe