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Taco Pasta Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/taco-pasta-salad-recipe/