This taco pasta salad combines classic taco flavors with the satisfying texture of pasta. It’s perfect as a side dish or a main course for picnics, potlucks, or a quick weeknight dinner1.
- : Ready in under 30 minutes3.
- : Combines familiar taco flavors in a fun, new way3.
- : Serve it cold or warm, customize it with your favorite toppings1.
- : A mix of savory taco meat, fresh veggies, cheese, and a creamy dressing4.
- Prep Time: 10-20 minutes
- Cook Time: 10-20 minutes
- Servings: 6-8
- 1 pound pasta (cellentani, rotini, or spiral)126
- 1 pound ground beef (or ground chicken)13
- 2 tablespoons taco seasoning (1 ounce packet)17
- 15 ounces black beans, rinsed and drained (optional: kidney beans)13
- ½ cup diced red onion1
- 1 pint grape tomatoes, halved (about 2 cups)1
- 8 ounces Colby Jack cheese, cubed (or cheddar cheese, shredded)1
- Optional: jalapeño pepper, seeded and finely diced2
- Optional: corn kernels2
- Optional: red bell pepper, finely diced2
- Optional: 2 cups chopped lettuce4
- Optional: cilantro1
- 2 cups Thousand Island dressing (or Catalina dressing)12
- 2 tablespoons taco sauce1
- 2 tablespoons taco seasoning1
- Optional: 1 lime, juiced4
- Optional: sour cream4
- : Cook pasta according to package directions until al dente. Drain and rinse with cold water. Set aside16.
- : In a skillet, brown and crumble the ground beef (or ground chicken). Drain off any fat1.
- : Add taco seasoning to the cooked beef. Stir to mix well. Allow the beef to cool1.
- : In a large bowl, combine the cooled pasta, cooked beef, beans (if using), onions, tomato, cheese, and other optional vegetables1.
- : In a separate bowl, whisk together the Thousand Island dressing (or Catalina dressing), taco sauce, taco seasoning, lime juice and sour cream (if using)14.
- : Pour the sauce over the pasta mixture and toss together1.
- : Cover and refrigerate until serving1.
- : Before serving, top with fresh lettuce, cilantro, crushed tortilla chips or Doritos, and sour cream if desired13.
- Serve as a cold pasta salad or warm1.
- Serve as a main dish or side dish1.
- Great for picnics, potlucks, and parties1.
- : Add diced jalapeño or a pinch of cayenne pepper to the beef while cooking24.
- : Corn, bell peppers, and black olives are great additions2.
- : Ranch, French, or even a lime vinaigrette can be used54.
- : Skip the meat and add more beans or vegetables.
- : Feel free to experiment with different cheeses, such as Monterey Jack or a Mexican blend7.
- Yes, taco pasta salad is a great make-ahead dish. It can be stored in the refrigerator for up to 3 days.
- Any short pasta shape will work, such as rotini, penne, or elbow macaroni17.
- It’s not recommended to freeze this salad, as the pasta and vegetables may become mushy when thawed.
- You can make your own taco seasoning using chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt.
