This Taco Pasta Salad is the perfect fusion of Mexican-inspired flavors and classic pasta salad. Packed with seasoned ground beef, fresh veggies, and a creamy, zesty dressing, it’s ideal for summer picnics, potlucks, or an easy weeknight dinner.
Why This Recipe Works
This recipe is a crowd-pleaser that combines the comforting texture of pasta with bold taco flavors. The creamy dressing enhances the flavor of the seasoned beef and fresh vegetables, making every bite a delightful combination of textures and tastes. It’s versatile, quick to make, and can easily be customized with your favorite taco toppings.
What You’ll Need for This Recipe
Ingredients
Pasta: 12 oz rotini or bowtie pasta – these shapes hold the dressing well.
Ground Beef: 1 lb for protein and rich flavor.
Taco Seasoning: 1 packet or 2 tbsp homemade for that signature taco flavor.
Black Beans: 1 cup, rinsed and drained, for added texture and fiber.
Corn: 1 cup (fresh, frozen, or canned) for sweetness.
Cherry Tomatoes: 1½ cups, halved, to add freshness.
Cheddar Cheese: 1 cup shredded, for a creamy, cheesy element.
Red Onion: ¼ cup finely diced, for a sharp bite.
Black Olives: ½ cup sliced, for a salty, tangy touch.
Avocado: 1 diced, for creaminess.
For the Dressing
Sour Cream: ½ cup, for tanginess.
Mayonnaise: ¼ cup, for creaminess.
Salsa: ¼ cup (mild, medium, or spicy) to taste.
Lime Juice: 1 tbsp, to brighten the flavors.
Garlic Powder: ½ tsp, for depth.
Chili Powder: ½ tsp, for a hint of spice.
Salt and Pepper: To taste.
Optional Toppings
Chopped cilantro
Crushed tortilla chips
Extra lime wedges
How to Make Taco Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente.
Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2: Cook the Ground Beef
Heat a skillet over medium-high heat and add the ground beef.
Cook until browned, breaking it up with a spoon.
Drain any excess fat, stir in the taco seasoning, and add ¼ cup water. Cook for another 2-3 minutes.
Remove from heat and let cool slightly.
Step 3: Make the Dressing
In a small bowl, whisk together the sour cream, mayonnaise, salsa, lime juice, garlic powder, chili powder, salt, and pepper.
Adjust seasoning to taste.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooked pasta, seasoned ground beef, black beans, corn, cherry tomatoes, red onion, shredded cheddar cheese, and black olives.
Toss gently to mix.
Step 5: Add the Dressing
Pour the prepared dressing over the pasta mixture.
Toss until everything is evenly coated.
Gently fold in the diced avocado just before serving.
Step 6: Serve
Garnish with optional toppings like cilantro, crushed tortilla chips, or extra lime wedges.
Serve chilled or at room temperature.
Tips + Tricks for Recipe Success
Cool the Ingredients: Ensure the pasta and beef are cool before mixing to prevent wilting the veggies.
Customizable Protein: Swap ground beef for ground turkey, chicken, or a vegetarian option like plant-based crumbles.
Make Ahead: This salad can be made a day ahead. Add the avocado and tortilla chips just before serving.
Spicy Twist: Add jalapeños or use spicy salsa for a kick.
Serving Suggestions
Serve as a main dish with garlic bread or tortilla chips on the side.
Pair with a fresh green salad for a balanced meal.
Offer lime wedges on the side for an extra burst of flavor.
Timing Information
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutritional Information
Serving Size: 1 cup
Calories per Serving: ~350 kcal
Protein: 15g
Carbohydrates: 35g
Fat: 18g
Why You’ll Love This Recipe
This Taco Pasta Salad is a one-bowl wonder, combining all the flavors you love in a taco with the heartiness of pasta. It’s quick, versatile, and sure to impress your family or guests. Perfect for busy weeknights, potlucks, or casual gatherings, it’s a recipe you’ll come back to time and again!