This taco pasta salad is loaded with seasoned ground beef, tender pasta, fresh veggies, cheese, and a creamy taco-flavored dressing. It’s hearty enough to be a main dish and versatile enough to serve as a crowd-pleasing side. The flavors only get better as it sits, making it a perfect meal prep option. Plus, you can customize it endlessly to suit your taste or dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta (rotini, penne, or shells work best)
Ground beef or ground turkey
Taco seasoning
Cherry tomatoes
Black beans
Corn (frozen or canned, drained)
Red onion
Shredded cheddar cheese
Sliced black olives
Romaine or iceberg lettuce
Crushed tortilla chips (for topping)
Sour cream or Greek yogurt
Mayonnaise
Salsa
Lime juice
Optional: jalapeños, avocado, cilantro
Directions
Cook the pasta according to package instructions. Drain and rinse with cold water to stop the cooking. Set aside.
In a skillet over medium heat, cook the ground beef until browned. Drain excess grease and stir in taco seasoning and a splash of water. Simmer for 2–3 minutes, then remove from heat and let cool.
In a large bowl, combine cooked pasta, seasoned meat, cherry tomatoes, black beans, corn, red onion, cheese, and olives.
In a separate bowl, whisk together sour cream, mayonnaise, salsa, and lime juice until smooth to create the dressing.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Chill the salad in the refrigerator for at least 30 minutes to let the flavors blend.
Just before serving, add chopped lettuce and sprinkle with crushed tortilla chips for crunch.
Garnish with avocado, jalapeños, or cilantro if desired.
Servings and timing
This recipe makes about 6–8 servings. Prep time: 15 minutes Cook time: 10 minutes Chill time: 30 minutes Total time: 55 minutes
Variations
Vegetarian: Omit the meat and add extra black beans or a plant-based ground alternative.
Spicy Kick: Use hot salsa and add sliced jalapeños or a pinch of cayenne pepper.
Lighter Version: Use Greek yogurt instead of sour cream and light mayo for a healthier dressing.
Gluten-Free: Use gluten-free pasta and check that your taco seasoning is gluten-free.
Tex-Mex Style: Add diced green peppers, pickled jalapeños, and a dash of cumin for a smokier flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Taco pasta salad is best enjoyed cold or at room temperature—no reheating necessary. If you’re prepping ahead, store the lettuce and tortilla chips separately to keep them crisp until serving.
FAQs
Can I make taco pasta salad ahead of time?
Yes, it actually tastes better after chilling. Just wait to add the lettuce and chips until just before serving.
What pasta works best for this recipe?
Short pasta like rotini, shells, or penne holds the dressing and mix-ins well.
Can I serve this warm?
You can serve it warm right after mixing, but it’s traditionally served chilled or at room temperature.
Is this dish spicy?
It’s mildly spiced, but you can adjust the heat by choosing mild or spicy salsa and adding jalapeños or hot sauce as desired.
Can I use store-bought taco seasoning?
Yes, store-bought works great, but you can also use homemade seasoning if preferred.
How do I keep the lettuce from getting soggy?
Add the lettuce right before serving to maintain its crispness.
Can I add avocado?
Absolutely. Dice fresh avocado and add it just before serving to avoid browning.
What can I use instead of sour cream?
Greek yogurt is a great substitute that adds protein and keeps the dressing creamy.
Can I freeze taco pasta salad?
No, this dish doesn’t freeze well due to the creamy dressing and fresh vegetables.
How long does it last in the fridge?
Up to 3 days, though it’s best within the first 1–2 days for the freshest taste and texture.
Conclusion
Taco pasta salad is a vibrant, satisfying dish that brings together the best parts of a taco and a pasta salad in one bowl. It’s easy to prepare, endlessly customizable, and perfect for feeding a crowd or enjoying as a make-ahead meal. Whether for a potluck, picnic, or family dinner, this dish is sure to become a go-to favorite in your recipe rotation.
Taco Pasta Salad combines the bold flavors of tacos with tender pasta, fresh veggies, cheese, and a creamy, zesty dressing. It’s hearty enough for a main dish, perfect for potlucks, and customizable to your taste.
Ingredients
12 oz pasta (rotini, penne, or shells)
1 lb ground beef or ground turkey
1 packet taco seasoning
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
1 cup corn (frozen and thawed or canned, drained)
1/2 cup red onion, diced
1 cup shredded cheddar cheese
1/2 cup sliced black olives
2 cups romaine or iceberg lettuce, chopped
1 cup crushed tortilla chips (for topping)
1/2 cup sour cream or Greek yogurt
1/2 cup mayonnaise
1/2 cup salsa
2 tbsp lime juice
Optional: diced avocado, jalapeños, or fresh cilantro
Instructions
Cook pasta according to package instructions. Drain and rinse under cold water. Set aside.
In a skillet, cook ground beef or turkey over medium heat until browned. Drain excess grease.
Stir in taco seasoning and a splash of water. Simmer for 2–3 minutes, then remove from heat and let cool slightly.
In a large mixing bowl, combine cooked pasta, seasoned meat, tomatoes, black beans, corn, red onion, cheese, and olives.
In a separate bowl, whisk together sour cream, mayonnaise, salsa, and lime juice until smooth.
Pour dressing over pasta mixture and toss until evenly coated.
Cover and refrigerate for at least 30 minutes to chill and let flavors blend.
Before serving, mix in chopped lettuce and top with crushed tortilla chips.
Garnish with avocado, jalapeños, or cilantro if desired. Serve chilled.
Notes
For a lighter version, use Greek yogurt and light mayonnaise in the dressing.Make it vegetarian by omitting meat and doubling the beans or using plant-based crumbles.Add diced bell peppers, pickled jalapeños, or cumin for a Tex-Mex twist.Wait to add lettuce and tortilla chips until serving to keep them crisp.Best enjoyed within 2–3 days for freshness.
