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    In the Kitch » Recipes » Salads

    Updated: Jul 26, 2024 · Published: Dec 23, 2020 by Joss Dyckson · This post may contain affiliate links ·

    Taco Pasta Salad

    Jump to Recipe
    Taco pasta salad in bowls with forks and text overlay that says 'taco pasta salad'.

    Bring the flavor and festivity to any meal with this perfectly dressed crowd pleaser. This vibrant taco pasta salad blends all the ingredients of a classic taco salad (without the lettuce) with a creamy Mexican-style dressed pasta and a bit of crunch for a delicious twist on a standard picnic favorite.

    Taco pasta salad in clear bowls. Peppers and forks on the side.

    I enjoy all sorts of pasta salads any day of the week: caprese pasta salad, salmon pasta salad, tuna pasta salad, dill pickle pasta salad etc. but this taco version is my favorite choice for Taco Tuesday.

    This taco recipe starts with cooked and cooled al dente pasta, which is much simpler than it sounds. You can choose any kind of short-cut pasta you prefer, but curly shapes like fusilli or rotini allow for a nice even coating of sauce. Tube shapes like penne or large macaroni also work well.

    Jump to:
    • Taco Pasta Salad Ingredients
    • Recipe Tweaks
    • How to Make Taco Pasta Salad
    • Serving Suggestions
    • Top Tip
    • Recipe FAQs
    • More Delicious Taco Recipes
    • 📋Recipe

    Taco Pasta Salad Ingredients

    Taco pasta salad ingredients labeled.
    • lean ground beef - For a less greasy salad, make sure to use lean ground beef.
    • taco seasoning - Taco seasoning usually consists of chili powder, paprika, oregano, onion powder and garlic powder.
    • dry short-cut pasta - Such as rotini or macaroni.
    • red and green bell peppers - Bell peppers of any and all colors fit this recipe and you can even add a small jalapeno for a little kick.
    • canned black beans - Drain and rinse them well.
    • black olives - Drained and sliced.
    • red onion - While white onions are often milder, red onions add a little extra sweetness and bite.
    • cherry tomatoes - Cherry tomatoes are sweet and juicy and when quartered, they are the perfect size for this salad.
    • cheddar cheese - Shredded.
    • fresh cilantro - If you don't like cilantro, leave it out.
    • tortilla chips - You can use plain or choose your favorite Doritos flavor like zesty cheese, ranch or sweet chili heat (my favorite).
    • mayo - This makes a nice and creamy base.
    • sour cream - To cut through the mayo a bit and add some tang.
    • hot sauce - This is optional.

    *Check recipe card for ingredient amounts.

    Recipe Tweaks

    • Do you like a chicken taco? Add some cooked, diced chicken breast or ground chicken instead of the ground beef.
    • Add a bit of ranch dressing in place of some of the mayo or sour cream.
    • The vegetables in this salad couldn't be simpler, but you can always adjust for taste. Stick to the recipe or swap in a couple of your favorites like corn or avocado, perhaps. This pasta salad is made without lettuce, but some people prefer to add it.
    • For a mellower flavor all around, sauté the onions and peppers in the hot pan after browning the beef. Keep in mind that doing so will take away any crunchy bits from the salad.
    • To remedy this, simply crumble spicy Doritos over the top for some exciting added crunch.

    How to Make Taco Pasta Salad

    Ground taco meat in pan.

    Step 1. Make the Taco Meat. Brown the beef in a frying pan over medium-high heat. Take the pan off the heat, add the 2 tablespoons taco seasoning to the beef and mix well. Set aside.

    Rotini noodles in colander.

    Step 2. Cook the Pasta. Cook the pasta al dente, according to package directions. Drain the pasta and rinse with cool water to stop the cooking process.

    Taco pasta salad sauce in bowl with whisk.

    Step 3. Make the Sauce. Mix the dressing ingredients together and season with salt and pepper, to taste.

    Taco pasta salad ingredients combined in large bowl.

    Step 4. Combine. In a large bowl, combine the pasta and beef with the rest of the ingredients. Add the dressing and mix well.

    Taco pasta salad on a fork.

    Step 5. Serve. You can serve right away or cover and chill for later. Garnish with chopped cilantro when serving. If desired, you can also crush some tortilla chips on top (when serving) to add some crunch.

    Serving Suggestions

    • While this pasta salad is hearty and can be eaten as a full lunch or even dinner you might want to consider some side dishes: try grilled corn on the cob, guacamole, white cheddar nacho cheese or Mexican tortilla soup.
    • Assembling this easy taco pasta salad is half the fun! Add your favorite hot sauce to the dressing for a signature flair.
    • Serve cold with zesty lime wedges for some citrus kick.

    Top Tip

    A great tip for making this Mexican pasta salad is to make sure the pasta is cooked to al dente. This prevents the texture from becoming too soft and mushy when mixed with the other ingredients and dressing.

    Recipe FAQs

    What is al dente?

    The pasta should be cooked al dente. 'Al dente' simply means tender, but not too soft. Taste and test your pasta often, then drain as soon as it is soft enough to bite. Then you rinse the pasta with cool water to stop it from continuing to cook and to rinse the starchy coating off.

    How long do leftovers last?

    Leftovers can be stored in a covered container in the fridge for up to 3 to 4 days.

    Taco pasta salad in clear bowls with forks on the side.

    More Delicious Taco Recipes

    • Taco in a bag with forks and toppings on the side.
      How to Make Walking Tacos (aka Taco in a Bag)
    • Bison Tacos
    • Grilled halibut tacos on brown serving tray.
      Grilled Halibut Tacos
    • Baked taco cups in white dish with lentils on decorative cloth.
      Mini Taco Cups

    This fresh and delicious pasta salad is ready for taco Tuesday, aren't you? If you tried this Taco Pasta Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Taco pasta salad in a bowl with forks on the side.

    Taco Pasta Salad Recipe

    Joss Dyckson
    This vibrant taco pasta salad blends all the ingredients of a classic taco salad with a creamy Mexican-style dressed pasta.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Salad, Side Dish
    Cuisine Italian, Mexican
    Servings 8
    Calories 586 kcal

    Ingredients
     
     

    For the Pasta

    • 1 pound lean ground beef
    • 2 tablespoons taco seasoning
    • 3 cups dry short-cut pasta - such as rotini or macaroni
    • ½ cup red bell pepper - diced
    • ½ cup green bell pepper - diced
    • 1 cup canned black beans - drained and rinsed
    • ½ cup canned black olives - drained and sliced
    • ¼ cup red onion - diced
    • 1 cup cherry tomatoes - quartered
    • 1 cup cheddar cheese - shredded
    • fresh cilantro - chopped (to garnish)
    • tortilla chips - (optional)

    For the Dressing

    • 1 cup mayo
    • ¼ cup sour cream
    • 1 tablespoon taco seasoning
    • 1 tablespoon hot sauce - optional
    • salt and pepper - to taste

    Instructions
     

    • Brown the beef in a frying pan over medium-high heat. Take the pan off the heat, add the 2 tablespoons taco seasoning to the beef and mix well. Set aside.
    • Cook the pasta al dente, according to package directions. Drain the pasta and rinse with cool water to stop the cooking process.
    • Mix the dressing ingredients together and season with salt and pepper, to taste.
    • In a large bowl, combine the pasta and beef with the rest of the ingredients. Add the dressing and mix well.
    • You can serve right away or cover and chill for later. Garnish with chopped cilantro when serving. If desired, you can also crush some tortilla chips on top (when serving) to add some crunch.

    Notes

    • ‘Al dente’ simply means tender, but not too soft. Taste and test your pasta often, then drain as soon as it is soft enough to bite. This prevents the texture from becoming too soft and mushy when mixed with the other ingredients and dressing.
    • Leftovers can be stored in a covered container in the fridge for up to 3 to 4 days.

    Nutrition

    Calories: 586kcalCarbohydrates: 49gProtein: 25gFat: 32gSaturated Fat: 9gCholesterol: 65mgSodium: 1025mgPotassium: 493mgFiber: 5gSugar: 5gVitamin A: 1175IUVitamin C: 28mgCalcium: 142mgIron: 3mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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