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Taco Pasta Salad

Taco Pasta Salad is a flavorful and hearty salad that brings your favorite taco flavors to pasta. With seasoned ground beef, cheese, and a creamy dressing, it's a unique and satisfying summer meal or side.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course, Salad, Side Dish
Cuisine Fusion, Mexican
Servings 6 servings
Calories 425 kcal

Equipment

  • Large Skillet
  • Large Bowl
  • Medium Bowl

Ingredients
  

For the salad

  • 8 oz rotini pasta or any medium-sized pasta
  • 1 lb lean ground beef
  • 1 packet taco seasoning 1 oz
  • 1 cup cherry tomatoes halved
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 red bell pepper diced
  • 1/2 red onion finely chopped
  • 1 cup shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 avocado diced (added just before serving)

For the creamy dressing

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon taco seasoning
  • 2 tablespoons fresh cilantro chopped

Instructions
 

  • Cook the rotini pasta according to package directions until al dente, typically 8-10 minutes. Once cooked, drain immediately and rinse under cold water to stop the cooking process.
  • In a large skillet over medium-high heat, brown the ground beef until no pink remains (approximately 7-8 minutes). Break the meat into small, even crumbles as it cooks.
  • Add the taco seasoning packet and ¼ cup water to the beef, then simmer for 3-4 minutes until the liquid reduces and the meat is thoroughly coated. Allow the seasoned meat to cool for 10 minutes.
  • While the pasta and meat cool, prep your vegetables. For maximum flavor contrast, aim for uniformly sized pieces—about ¼-inch dice for bell peppers and ½-inch for tomatoes.
  • In a medium bowl, combine sour cream, mayonnaise, lime juice, taco seasoning, and cilantro. Whisk vigorously until completely smooth.
  • In a large bowl, combine the cooled pasta, seasoned beef, tomatoes, black beans, corn, bell pepper, red onion, and cheese.
  • Pour approximately ¾ of the dressing over the mixture and fold gently with a rubber spatula until all ingredients are evenly coated. Reserve the remaining dressing for serving or refreshing leftovers.
  • Just before serving, fold in the shredded lettuce and diced avocado. Drizzle with remaining dressing if desired.

Notes

- For best results, keep lettuce and avocado separate if preparing in advance
- Store in an airtight container for 3-4 days
- Greek yogurt can replace sour cream for a tangier, protein-rich alternative
- Turkey or chicken ground meat works beautifully for those seeking leaner protein
- Gluten-free pasta varieties can be used to accommodate dietary restrictions

Nutrition

Calories: 425kcalCarbohydrates: 35gProtein: 23gFat: 22gSaturated Fat: 8gCholesterol: 65mgSodium: 580mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 45mgCalcium: 20mgIron: 15mg
Keyword Taco Pasta Salad, Mexican Pasta, Taco Salad, Ground Beef Pasta
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