Name: Easy Taco Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 8 oz rotini or elbow pasta; 1 lb ground beef (or ground turkey for a lighter option); 1 packet taco seasoning; 1 cup shredded cheddar cheese; 1 cup cherry tomatoes, halved; 1 cup red bell pepper, chopped; 1/2 cup green onions, chopped; 1/2 cup black olives, sliced; 1/2 cup corn kernels (fresh, frozen, or canned); 1/2 cup sour cream; 1/2 cup mayonnaise; 2 tbsp lime juice; Salt and pepper to taste

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If you love tacos and pasta, this Taco Pasta Salad is the perfect fusion of both! It’s a flavorful, easy-to-make dish that’s perfect for a summer BBQ, potluck, or a quick family dinner. With creamy dressing, crunchy vegetables, and seasoned meat, every bite is a burst of deliciousness. This is a recipe that’s both fun to make and absolutely satisfying to eat.

Why You’ll Love This Recipe

I absolutely love this Taco Pasta Salad because it combines two of my favorite foods—tacos and pasta—into one irresistible dish. The pasta makes it hearty, while the taco seasoning gives it that bold, savory kick. I also love how customizable it is; whether I want to add some spice or throw in extra veggies, this salad is always a hit. Plus, it’s a great make-ahead dish that stays delicious in the fridge, making it perfect for meal prepping.

Ingredients

8 oz rotini or elbow pasta
1 lb ground beef (or ground turkey for a lighter option)
1 packet taco seasoning
1 cup shredded cheddar cheese
1 cup cherry tomatoes, halved
1 cup red bell pepper, chopped
1/2 cup green onions, chopped
1/2 cup black olives, sliced
1/2 cup corn kernels (fresh, frozen, or canned)
1/2 cup sour cream
1/2 cup mayonnaise
2 tbsp lime juice
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta according to package instructions. Drain and set aside to cool.
While the pasta is cooking, brown the ground beef in a large skillet over medium heat. Add the taco seasoning and cook according to package directions, adding a little water if necessary. Set aside to cool.
In a large bowl, combine the cooled pasta, cooked beef, shredded cheese, cherry tomatoes, bell pepper, green onions, olives, and corn.
In a small bowl, whisk together the sour cream, mayonnaise, lime juice, salt, and pepper until smooth.
Pour the dressing over the pasta mixture and toss everything together until evenly coated.
Chill the salad in the refrigerator for at least 30 minutes before serving.

Servings and Timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 30 minutes to chill in the fridge, so you can have it ready in under an hour.

Variations

Vegetarian: You can easily make this dish vegetarian by swapping the ground beef for black beans or a plant-based protein.
Spicy: If I’m in the mood for some heat, I’ll add some chopped jalapeños or a few dashes of hot sauce to the salad.
Cheese: Feel free to experiment with different cheese options like Monterey Jack, pepper jack, or even a mix of cheeses to suit your taste.
Add Avocado: For a creamy twist, I love adding fresh avocado slices or mashed avocado to the salad for extra texture and flavor.

Storage/Reheating

I find that Taco Pasta Salad stores really well in the fridge. I usually keep it in an airtight container for up to 3 days. The flavors continue to develop as it sits, making it just as delicious the next day. Since this is a cold dish, there’s no need for reheating. However, if I ever need to freshen it up, I’ll add a splash of lime juice or a little extra sour cream before serving.

FAQs

Can I use a different type of pasta?

Yes! I prefer rotini or elbow pasta, but any short pasta, like penne or farfalle, would work just as well. Just make sure to cook it al dente so it holds up well in the salad.

Can I make this ahead of time?

Absolutely! In fact, I love making it ahead of time. The salad stays good in the fridge for up to 3 days, and the flavors meld together beautifully as it chills.

Can I make this Taco Pasta Salad without meat?

Yes! You can swap the ground beef for black beans, chickpeas, or a plant-based meat alternative for a vegetarian version of the salad.

What can I add to make this more filling?

If I want to make this salad more filling, I’ll add in extra protein like grilled chicken, shrimp, or even some cubed grilled tofu for a vegetarian option.

Is there a dairy-free version of this recipe?

To make this recipe dairy-free, I would substitute the sour cream with a dairy-free version and use a dairy-free cheese alternative. You can also use a vegan mayonnaise.

Conclusion

This Taco Pasta Salad is a perfect dish to make when you want something quick, tasty, and crowd-pleasing. I love how it combines the flavors of tacos with the comfort of pasta, making it a unique and satisfying dish for any occasion. Whether I’m serving it at a summer party or just enjoying it on a weeknight, this salad always hits the spot!

Sarah & James

Easy Taco Pasta Salad