Taco Pasta Salad is everything you love about tacos in a pasta salad—tender taco-seasoned meat, crisp veggies, and a creamy dressing you’ll want on everything!
Taco Pasta Salad
Tacos are a go-to favorite around here, so turning those flavors into a pasta salad just made sense!
This Taco Pasta Salad is a fresh take on taco salad—no bottled dressings or crushed chips here. Instead, it’s packed with seasoned ground beef, crisp veggies, black beans, corn, and a creamy chili-lime dressing that brings everything together.
It’s easily one of my all-time favorite pasta salads!
Ingredients
Here are the main ingredients in Taco Pasta Salad, but feel free to mix things up. Some ideas: avocado, black olives, cheese, tortilla strips or crushed chips.
- Rotini Pasta: Holds dressing and ingredients well in its twists.
- Ground Beef & Taco Seasoning: Lean beef works best to avoid grease.
- Olive Oil: Helps cook the beef and adds richness.
- Red Bell Pepper & Tomatoes: Add crunch, sweetness, and freshness. Chop small.
- Green Onions & Cilantro: Add fresh flavor. Skip either if you prefer.
- Black Beans & Corn: Rinse beans well. Fire-roasted corn adds extra flavor.
Quick Tip
Want to use homemade taco seasoning? Try this recipe!
Taco Pasta Salad Dressing
Most taco salad recipes use store-bought Catalina dressing, which works, but this homemade version is so flavorful and creamy. It’s my absolute favorite!
- Mayo & Sour Cream: Full-fat for richer flavor, or use light for a lighter option.
- Limes: Fresh juice and zest add brightness.
- Spices: Add warmth and flavor. Smoked paprika adds a light smoky flavor.
- Sriracha: Adds a little heat. Adjust to taste.
- Salt & Pepper: Taste and tweak until it’s just right!
Taco Pasta Salad Tips
- Pick the Right Pasta: Use rotini, bowtie, or shells—they hold the dressing best.
- Add Extra Dressing: Want it creamier? Double the dressing or stir in more mayo and sour cream until it’s how you like it.
- Use the Right Amount of Pasta: Only use 3 cups—don’t pour in the whole box.
- Salt the Water: Add salt to the boiling water so the pasta (and salad) doesn’t taste bland.
- Make Dressing Early: Chill it for better flavor.
- Dress Before Serving: Mix in the dressing right before eating. If making ahead, keep them separate and only dress what you’ll eat.
What to Serve with Taco Pasta Salad
- Tortilla Chips & Salsa: The best appetizer or side!
- Guacamole & Queso: Creamy dips that go great on the side.
- Mexican Street Corn: Sweet and full of flavor.
- Fruit Salad: A fresh and light side.
- Churros: A sweet way to end the meal!
Storage
Taco Pasta Salad is best eaten fresh after adding the dressing. If making ahead, store the salad and dressing separate and combine just before serving.
More Taco Recipes To Try:
- Taco Pasta made in one pan
- Taco Soup with all the best taco toppings!
- Crockpot Chicken Tacos with the best seasoning blend
- Taco Lasagna with taco seasoned beef
- Crockpot Taco Meat seasoned beef in the slow cooker
Taco Pasta Salad
Equipment
Ingredients
- 1/2 cup mayo
- 1/2 cup sour cream can use light
- 2 limes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon paprika
- 1 teaspoon Sriracha sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups rotini pasta
- 1 tablespoon olive oil
- 1 pound lean ground beef 93/7
- 1 package taco seasoning mix see note 1
- 1 small red bell pepper diced (3/4 cup)
- 2 cups cherry tomatoes halved or quartered
- 1/3 cup thinly sliced green onions 3 onions
- 1/3 cup finely chopped cilantro
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup frozen corn or fresh corn, see note 2
Instructions
- Zest and juice the limes to get 1/4 tsp zest and 2 tbsp juice, then whisk together with all other dressing ingredients in a bowl until smooth. Cover and refrigerate until ready to use.
- Bring 8 cups of water to a boil. Stir in 2 teaspoons of salt and 3 cups of pasta. Cook according to package instructions. Drain, rinse under cold water for 20 seconds, then let cool and dry.
- Heat oil in a large pan over medium-high heat. Add beef, let it sear, then crumble as it browns. Drain excess grease if needed, stir in taco seasoning, mix well, and let cool to room temperature.
- In a large bowl, combine cooled pasta, cooled beef, chopped peppers, tomatoes, green onions, cilantro, black beans, and corn (see note 1). Gently toss.
- Stir the dressing again, then pour over the salad just before serving (it doesn’t store well once dressed, as the pasta absorbs the dressing and the salad can become dry). Toss gently to coat. Taste and adjust salt and pepper as needed. For a creamier salad, add more mayo and sour cream until it’s just right. Enjoy immediately!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great summer dish! Thanks to the note about the dressing, we didn’t dress the whole dish since we knew we’d have leftovers. If you’re in a hurry and don’t have time to make the dressing, a chipolte ranch from the grocery store also pairs well with it!
So thrilled to hear this! Love the tip on the lettuce! Thanks so much! 🙂