Taco Pasta Salad Recipe

Introduction

This Taco Pasta Salad is a flavorful and hearty dish perfect for potlucks, picnics, or a quick weeknight meal. Combining seasoned ground beef, tender pasta, fresh vegetables, and a creamy dressing, it’s a crowd-pleaser that’s easy to make and satisfying to eat.

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning (1 ounce)
• 1 pound pasta (rotini, penne, or shells work well)
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup milk
• 1 packet ranch dressing mix (1 ounce)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped cilantro
• 1/4 cup sliced black olives

Instructions

1. Step 1: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon or spatula. Cook until no longer pink, about 7-10 minutes, stirring frequently.
2. Step 2: Drain off any excess grease from the skillet.
3. Step 3: Sprinkle the taco seasoning over the browned beef and stir well to coat.
4. Step 4: If the taco seasoning packet recommends adding water, follow those instructions; otherwise, add about 1/4 cup water to help distribute the seasoning.
5. Step 5: Reduce heat to low and simmer for 5-10 minutes, stirring occasionally, until the sauce thickens slightly.
6. Step 6: Remove from heat and let the beef cool completely.
7. Step 7: Bring a large pot of water to a rolling boil and add a generous pinch of salt.
8. Step 8: Add the pasta and cook according to package directions until al dente, usually 8-10 minutes.
9. Step 9: Drain the pasta in a colander and rinse with cold water to stop the cooking process.
10. Step 10: Let the pasta cool completely.
11. Step 11: In a large bowl, whisk together mayonnaise, sour cream, milk, and ranch dressing mix until smooth.
12. Step 12: Taste the dressing and adjust seasonings if needed.
13. Step 13: Combine the cooled pasta and cooled ground beef in the large bowl.
14. Step 14: Add the black beans, corn, diced red bell pepper, and diced red onion.
15. Step 15: Pour the dressing over the pasta, beef, and vegetables.
16. Step 16: Gently toss everything together until well coated.
17. Step 17: Add shredded cheddar and Monterey Jack cheeses.
18. Step 18: Gently toss again to distribute the cheese evenly.
19. Step 19: Add chopped cilantro and sliced black olives.
20. Step 20: Gently toss one last time to incorporate cilantro and olives.
21. Step 21: Cover the bowl and refrigerate for at least 30 minutes to let flavors meld.
22. Step 22: Before serving, give the salad a final toss. Serve cold with your favorite toppings.

Tips & Variations

• Use rotini or shells for best texture, as they hold dressing and bits of beef well.
• Swap ground turkey or chicken for a lighter protein option.
• Add diced avocado or jalapeño for extra creaminess or heat.
• Make it vegetarian by omitting the meat and adding extra beans or grilled vegetables.
• For a tangier dressing, add a squeeze of lime juice or a dash of hot sauce.

Storage

Store the taco pasta salad covered in the refrigerator for up to 3 days. Give it a good toss before serving again. It’s best served cold, but you can let it sit at room temperature for 10-15 minutes to soften slightly if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes even better after sitting for a few hours or overnight as the flavors have time to mingle.

What can I use instead of ranch dressing mix?

If you don’t have ranch dressing mix, you can use a combination of dried herbs like dill, parsley, onion powder, garlic powder, and a pinch of salt to create a similar flavor.

Taco Pasta Salad Recipe

Print Recipe

★★★★★

4.7 from 462 reviews

This Taco Pasta Salad combines seasoned ground beef with pasta, fresh vegetables, and a creamy ranch dressing. It’s a vibrant, flavorful dish that’s perfect for potlucks, picnics, or as a hearty side. The blend of cheddar and Monterey Jack cheeses adds rich creaminess, while cilantro and black olives provide fresh, zesty notes. Served chilled, this salad balances robust taco flavors with creamy textures and crisp vegetables, making it a unique and crowd-pleasing recipe.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Meat and Seasoning

• 1 pound ground beef
• 1 packet taco seasoning (1 ounce)

Pasta

• 1 pound pasta (rotini, penne, or shells)

Dressing

• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup milk
• 1 packet ranch dressing mix (1 ounce)

Vegetables and Mix-ins

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup sliced black olives
• 1/2 cup chopped cilantro

Cheese

• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Instructions

1. Brown the Ground Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon or spatula, until it is no longer pink, about 7-10 minutes, stirring frequently.
2. Drain Grease: Carefully drain off any excess grease from the skillet to reduce fat content.
3. Add Taco Seasoning: Sprinkle the taco seasoning evenly over the browned beef and stir thoroughly to coat all the meat.
4. Add Water (Optional): If the taco seasoning instructions recommend adding water, follow those. Otherwise, add about 1/4 cup water to help the seasoning distribute evenly.
5. Simmer: Reduce heat to low and let the beef mixture simmer for 5-10 minutes, stirring occasionally, allowing the sauce to thicken slightly.
6. Cool Beef: Remove the skillet from heat and let the beef cool completely to avoid wilting the salad when mixed.
7. Boil Pasta: Bring a large pot of salted water to a rolling boil.
8. Cook Pasta: Add the pasta and cook according to package directions until al dente, usually 8-10 minutes.
9. Drain and Rinse: Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down.
10. Cool Pasta: Set the pasta aside to cool completely before mixing with other ingredients.
11. Make Dressing: In a large bowl, whisk together the mayonnaise, sour cream, milk, and ranch dressing mix until smooth and well combined.
12. Taste and Adjust Dressing: Sample the dressing and adjust seasoning if needed, ensuring it complements the taco flavors.
13. Combine Pasta and Beef: Add the cooled pasta and cooled seasoned beef into the large bowl with the dressing.
14. Add Vegetables: Incorporate the rinsed black beans, drained corn, diced red bell pepper, and diced red onion into the mixture.
15. Pour in Dressing: Pour the prepared dressing evenly over the pasta, beef, and vegetables.
16. Gently Toss: Toss everything carefully until all ingredients are well coated with the dressing.
17. Add Cheese: Sprinkle in the shredded cheddar and Monterey Jack cheeses.
18. Gently Toss Again: Toss gently to distribute the cheeses evenly throughout the salad.
19. Add Cilantro and Olives: Fold in the chopped cilantro and sliced black olives for added flavor and color.
20. Gently Toss One Last Time: Give the salad a final gentle toss to incorporate the cilantro and olives thoroughly.
21. Refrigerate: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and for the salad to chill.
22. Serve: Before serving, toss the salad once more. Serve cold, optionally garnished with extra cilantro or a sprinkle of cheese.

Notes

• Use rotini, penne, or shells as pasta—they hold the dressing and ingredients well.
• Rinsing the pasta with cold water stops cooking and cools it quickly to prevent the salad from becoming mushy.
• Chilling the salad before serving enhances the melding of flavors.
• Can be made a day ahead for convenience; keep refrigerated.
• For a lighter version, substitute mayonnaise with Greek yogurt.
• Vegetarian? Omit the ground beef and add extra beans or grilled veggies.
• Adjust the amount of taco seasoning according to your spice preference.

Keywords: taco pasta salad, ground beef pasta salad, taco salad, creamy taco pasta, picnic pasta salad