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Taco Pasta Salad

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This Taco Pasta Salad brings together all the best flavors of taco night in a cool, creamy, and hearty pasta salad. Perfect for summer parties, meal prep, or easy weeknight dinners, it’s loaded with seasoned beef, veggies, cheese, and a zesty homemade dressing.

Ingredients

Scale
  • 12 oz rotini, fusilli, or shell pasta
  • 1 lb ground beef (or ground turkey or plant-based crumbles)
  • 2 tablespoons taco seasoning
  • 1/4 cup water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (canned, frozen, or fresh), drained
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 small red onion, finely chopped
  • 1 cup shredded cheddar cheese (or Monterey Jack or Mexican blend)
  • 1–2 cups romaine lettuce, shredded
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/4 cup mayonnaise
  • 1/2 cup salsa
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • Optional toppings: sliced jalapeños, diced avocado, crushed tortilla chips

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook for 9-11 minutes until al dente. Drain and rinse under cold water.
  2. While pasta cooks, heat a skillet over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
  3. Add taco seasoning and water to the beef. Stir and simmer for 2-3 minutes until thickened. Remove from heat and let cool slightly.
  4. Prepare veggies: halve cherry tomatoes, dice bell pepper, finely chop red onion, and chop cilantro if using. Drain and rinse black beans and corn.
  5. In a bowl or jar, whisk together sour cream, mayonnaise, salsa, lime juice, chili powder, garlic powder, salt, and pepper to make the dressing.
  6. In a large mixing bowl, combine cooled pasta, taco meat, beans, corn, tomatoes, bell pepper, onion, and shredded cheese. Pour over the dressing and toss to coat.
  7. Just before serving, fold in shredded romaine lettuce and cilantro. Top with optional toppings like jalapeños, avocado, or crushed tortilla chips.
  8. Chill in the fridge for at least 30 minutes before serving. Toss again before plating.

Notes

For best results, chill the salad before serving and add lettuce and crunchy toppings just before eating to keep them crisp. Easily make it gluten-free with GF pasta or vegetarian by skipping the beef and doubling the beans. Adjust the spice level with your favorite salsa or extra jalapeños.

Nutrition

Keywords: taco pasta salad, cold pasta salad, summer salad, easy dinner, potluck, taco salad, meal prep, ground beef, creamy dressing, party food

Find it online: https://bitefuljoy.com/taco-pasta-salad-recipe-easy-cold-dinner-for-summer-parties/