Taco Pasta Salad Recipe

Introduction

This Taco Pasta Salad is a vibrant, flavorful dish that combines the zest of taco-seasoned beef with the heartiness of rotini pasta and fresh vegetables. It’s a perfect crowd-pleaser for summer gatherings or an easy weeknight meal that everyone will enjoy.

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. 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 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 allow the flavors to meld.

Tips & Variations

• Use cooked, shredded chicken instead of ground beef for a lighter variation.
• Add a diced avocado just before serving for extra creaminess.
• For a spicier kick, mix in a few dashes of hot sauce or chopped jalapeños.
• Swap cheddar cheese for a Mexican blend or cotija for authentic flavor.

Storage

Store the Taco Pasta Salad in an airtight container in the refrigerator for up to 3 days. It’s best eaten chilled. If the salad thickens in the fridge, let it sit at room temperature for a few minutes and stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be made a few hours or even a day in advance. Chilling it allows the flavors to develop more fully.

What can I use instead of sour cream?

You can substitute Greek yogurt for sour cream to add protein and reduce fat without compromising the creamy texture.

Taco Pasta Salad Recipe

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★★★★★

4.6 from 118 reviews

This Taco Pasta Salad is a vibrant and flavorful dish combining seasoned ground beef, rotini pasta, fresh vegetables, and a creamy cilantro-lime dressing. Perfect for potlucks, picnics, or a quick weeknight meal, it blends traditional taco flavors with a refreshing pasta salad twist.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

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

Vegetables and Beans

• 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 Cheese

• 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 Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and set it aside to cool completely.
2. Prepare Meat: Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink, approximately 5 to 6 minutes.
3. Season Meat: Drain any excess fat from the skillet. Stir in the taco seasoning packet and 1/2 cup water. Simmer the mixture for 3 to 4 minutes until the sauce thickens. Remove from heat and let the meat cool.
4. Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, seasoned taco meat, halved cherry tomatoes, drained corn, rinsed black beans, chopped red bell pepper, finely diced red onion, and shredded cheddar cheese. Mix gently to distribute evenly.
5. Make Dressing: In a separate small bowl, whisk together sour cream, mayonnaise, lime juice, chopped cilantro, salt, and pepper until smooth and well combined.
6. Dress Salad: Pour the dressing over the pasta and meat mixture. Toss thoroughly to coat all ingredients evenly with the dressing.
7. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill properly.

Notes

• For a spicier salad, add diced jalapeños or a dash of hot sauce to the dressing.
• Make sure the pasta and meat are cooled before mixing with the dressing to prevent it from becoming watery.
• This salad can be made a day ahead and stored in the refrigerator for up to 2 days.
• For a lighter version, swap mayonnaise with Greek yogurt and use reduced-fat cheese.
• Serve with tortilla chips for added crunch and an authentic taco experience.

Keywords: Taco pasta salad, ground beef pasta salad, Mexican pasta salad, creamy taco salad, easy pasta salad