Taco Pasta Salad

This Taco Pasta Salad is a simple yet tasty combination of al dente pasta, taco-seasoned meat, crisp iceberg lettuce, black beans, and fresh vegetables. It’s topped with a homemade chili-lime dressing that adds a perfect zesty touch.

Taco Pasta Salad

I have a deep-seated love for tacos, which is evident from the wide range of taco recipes on this site, including everything from Meatless Healthy Tacos to Shrimp Tacos to this Chicken Taco Salad to Taco Bowls. Hence, the creation of the Taco Pasta Salad was almost inevitable.

Introducing: Taco Pasta Salad.

This isn’t your typical taco salad loaded with commercial dressings like Catalina or French, crushed chips, and packaged cheddar. Those have never quite appealed to me, primarily due to my preference for more homemade flavors over store-bought dressings.

This inspiration led to the creation of this salad, combining taco-seasoned ground beef, crisp iceberg lettuce, black beans, veggies, fresh herbs, and a standout creamy chili-lime dressing.

Ingredients In Taco Pasta Salad

Dressing Ingredients:

• Mayonnaise and Sour Cream: Provide a creamy base for the dressing.
• Lime Juice and Zest: Add freshness and a tangy citrus flavor.
• Ground Cumin, Garlic Powder, Chili Powder, Paprika: Contribute warmth and depth.
• Hot Sauce/Sriracha: Offers a spicy kick.

Salad Ingredients:

• Farfalle/Bowtie Pasta: Acts as the carbohydrate base, adding texture and substance.
• Olive Oil: Used for cooking the beef, adds richness.
• Lean Ground Beef: Provides protein and is seasoned with taco seasoning for a savory taste.
• Taco Seasoning: Infuses the beef with a bold, Mexican-inspired flavor.
• Iceberg Lettuce, Red Bell Pepper, Green Onions, Cilantro: Add crunch, color, and freshness.
• Cherry Tomatoes: Bring juiciness and a touch of sweetness.
• Black Beans and Corn: Together, these add a combination of protein, fiber, and a sweet crunch, enhancing the salad’s heartiness and texture.

How To Make Taco Pasta Salad

1. Dressing: Whisk together mayonnaise, sour cream, lime juice, lime zest, cumin, garlic powder, chili powder, paprika, hot sauce, salt, and pepper. Refrigerate until needed.
2. Pasta: Cook farfalle pasta as per package instructions, salt the water generously. Drain, rinse under cold water, and let it dry.
3. Beef: In a skillet, heat olive oil, cook ground beef until browned, then drain fat. Stir in taco seasoning and cool to room temperature.
4. Salad Assembly: Combine cooled pasta, beef, chopped lettuce, bell pepper, green onions, cilantro, halved cherry tomatoes, black beans, and corn in a bowl.
5. Finish: Pour dressing over the salad, toss gently, and adjust seasonings to taste. Serve immediately.

Tips For Success

• Choose Textured Pasta: Use pasta like bowtie, miniature shells, rotini, or fusilli that can hold the chili-lime dressing well.
• Measure Pasta: Only use 3 cups of pasta, not the entire box.
• Salt the Pasta Water: Salt the water well while cooking the pasta to enhance flavor, as cold pasta can taste muted. Adjust salt in the finished dish if needed.
• Make Dressing in Advance: Prepare the dressing beforehand for better flavor and chill it.
• Assemble Just Before Serving: Combine the salad and dressing right before eating to prevent the lettuce from wilting. If prepping ahead, keep them separate and dress only what you’ll eat immediately.

More Pasta Recipes:

• Italian Pasta Salad
• Asian Pasta Salad
• Pasta Salad
• Broccoli Grape Pasta Salad
• Greek Pasta Salad

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5 from 4 votes

Taco Pasta Salad

By Chelsea Lords

Taco Pasta Salad combines al dente pasta, taco-seasoned meat, fresh veggies, and black beans, all tossed in a zesty homemade chili-lime dressing. Simple and delicious!

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 8 as a side (4 to 6 as a meal)

Equipment

• Large pan

Ingredients 

USMetric

 

1x2x3x

Dressing

• ▢ 1/3 cup mayo
• ▢ 1/3 cup sour cream can use lite or fat-free
• ▢ 2 limes
• ▢ 1/4 teaspoon ground cumin
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/2 teaspoon ground chili powder
• ▢ 1/2 teaspoon paprika
• ▢ 1 teaspoon hot sauce or sriracha sauce
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon pepper

Salad

• ▢ 3 cups bowtie pasta
• ▢ 1 tablespoon olive oil
• ▢ 1 pound lean ground beef
• ▢ 1 (1-ounce) package taco seasoning mix
• ▢ 3 cups iceberg lettuce
• ▢ 1 small red bell pepper 3/4 cup, chopped into small pieces
• ▢ 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, thawed or cut off the cob, see note 1

Instructions 

• Zest and juice limes to get 1/2 teaspoon zest and 3 tablespoons juice. Combine zest and juice with all other dressing ingredients in a bowl. Whisk together until smooth. Cover and refrigerate until ready to use.
• Prepare the pasta according to package directions (don’t cook all the pasta; only use 3 cups!). Make sure to generously salt the water or the whole salad will taste under-seasoned (I add 1 teaspoon to every 4 cups water). Drain pasta, rinse under cold water, let cool, and allow to dry.
• Heat 1 tablespoon olive oil in a large pan. Add in beef and cook, crumbling as you go, until browned and cooked through. Drain off any fat as needed. Add taco seasoning and stir until coated. Set aside to cool to room temperature.
• Stir together the cooled pasta and cooled beef mixture, lettuce, chopped peppers, quartered cherry tomatoes, thinly sliced green onions, finely chopped cilantro, drained and rinsed black beans, and corn (see note 1). Gently toss to combine.
• Give the dressing another quick stir, then pour over the salad. The salad does not store well after being dressed, so only add to what you will be serving. Gently toss to combine. Taste and adjust any seasonings to personal preference, adding more salt/pepper as needed. Enjoy immediately!

Video

Recipe Notes

Note 1: If using frozen corn, I recommend letting it thaw and cooking in a dry skillet to slightly char it. For fresh corn, cut the kernels off the cob and add straight to the salad, or it can be grilled first. To see grilling directions, follow the directions in this Elote recipe.

Storage: Salad is best enjoyed soon after being dressed; it does not sit well with the dressing.

Nutrition

Serving: 1serving | Calories: 583kcal | Carbohydrates: 84g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 707mg | Potassium: 834mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2601IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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