Taco pasta salad is a fun, colorful mix of taco-flavored meat, tender rotini, beans, corn, fresh tomatoes, and a creamy salsa-lime dressing. It tastes bright and savory, with a creamy, slightly zesty dressing and a mix of soft pasta and crisp lettuce. This dish works great for weeknight dinners, potlucks, or packed lunches. If you like pasta salads with a Mexican twist, you might also enjoy a similar hearty option like grinder pasta salad.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 475 kcal
- Protein: 28 g
- Carbohydrates: 53 g
- Fat: 22 g
- Fiber: 5 g
- Sugar: 7 g
- Sodium: 850 mg
Why Make This Taco Pasta Salad
This taco pasta salad combines familiar taco flavors with the comforting texture of pasta. It’s quick to make, fills a crowd, and holds up well when chilled. You get the smoky, seasoned meat, creamy dressing, and fresh pops of tomato and lettuce in each bite. It’s a crowd-pleaser for busy nights, outdoor gatherings, or meal prep.
How to Make Taco Pasta Salad
You’ll cook the pasta and meat, mix the vegetables and beans, then toss everything with a simple salsa-sour cream dressing. The whole process is straightforward and forgiving — adjust ingredients to taste and chill for at least 30 minutes to let flavors meld.
Ingredients:
- 8 ounces rotini pasta
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup chopped lettuce
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 tablespoon lime juice
- Salt and pepper to taste
Directions:
Step 1: Preparation
Bring a large pot of salted water to a boil. While the water heats, halve the cherry tomatoes, chop the lettuce, drain and rinse the black beans, and measure out the corn and cheese. Have the taco seasoning and salsa ready.
Step 2: Mixing
In a large bowl combine the cooked and cooled pasta, black beans, corn, halved cherry tomatoes, shredded cheese, and chopped lettuce. Toss gently to combine so ingredients are evenly distributed.
Step 3: Cooking
Cook the rotini pasta according to package instructions until al dente; drain and set aside to cool slightly. In a skillet over medium heat, brown the ground beef or turkey, breaking it up with a spoon. Drain excess fat if needed. Stir in the taco seasoning and add water as directed by the packet; cook until the mixture thickens and the meat is well coated. Let the seasoned meat cool a few minutes before adding to the pasta mixture.
Step 4: Finishing
In a small bowl stir together salsa, sour cream, and lime juice to make the dressing. Pour the dressing over the pasta and meat mixture and toss to coat evenly. Taste and season with salt and pepper. Refrigerate the salad for at least 30 minutes so the flavors meld. Serve chilled or slightly cool.
How to Serve Taco Pasta Salad
Serve this salad chilled or slightly cool. Top with extra shredded cheese, chopped cilantro, sliced avocado, or a dollop of sour cream. Offer lime wedges for extra brightness. It pairs well with tortilla chips, grilled corn, or a simple green salad. For a heartier meal, serve with warm flour tortillas or tostadas on the side.
How to Store Taco Pasta Salad
- Refrigerator: Store in an airtight container for up to 3-4 days. Lettuce may soften over time; add fresh lettuce when serving if you prefer crunch.
- Freezer: Not recommended — the dressing and vegetables can separate and become watery after freezing and thawing.
- To re-fresh: Stir the salad well and add a splash of lime juice or a tablespoon of sour cream to revive the dressing before serving.
Expert Tips for Perfect Taco Pasta Salad
- Cook pasta al dente so it keeps texture after chilling. Rinse with cold water to stop cooking and cool quickly.
- Drain canned ingredients well to avoid watering down the salad.
- Use lean ground turkey for a lighter version; brown beef for richer flavor.
- Let the meat cool slightly before adding it to the salad to prevent wilting the lettuce.
- Adjust taco seasoning amount to control sodium and spice; add chili flakes or hot sauce if you like heat.
- For a creamier dressing, swap half the sour cream for plain Greek yogurt for tang and protein.
- Add chopped avocado just before serving to keep it from browning.
Delicious Variations
- Vegetarian: Skip the meat and add more black beans, cooked quinoa, or seasoned roasted sweet potato.
- Chicken: Use shredded rotisserie chicken tossed with taco seasoning instead of ground meat.
- Spicy: Add chopped jalapeño or a splash of chipotle in adobo to the dressing.
- Tex-Mex Ranch: Replace salsa and sour cream with 1/2 cup ranch dressing and 2 tablespoons salsa for a different creamy profile.
- Baja Style: Fold in diced avocado, cilantro, and a squeeze of lime; top with crushed tortilla chips for crunch.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes. Make the salad up to a day ahead and refrigerate. Wait to add delicate toppings like avocado or fresh lettuce until serving if you want extra crunch.
Q: Can I use a different type of pasta?
A: Yes. Rotini holds the dressing well, but shells, farfalle, or penne work fine. Choose short pasta that traps the dressing.
Q: How can I reduce the sodium?
A: Use low-sodium taco seasoning (or make your own), rinse canned beans well, and choose low-sodium salsa. Taste before adding extra salt.
Q: Is this salad safe to eat at room temperature for a picnic?
A: Keep it chilled until serving. If left out, follow food-safety rules: don’t leave it over two hours at room temperature (one hour if above 90°F / 32°C).
Q: Can I make this dairy-free?
A: Yes. Use dairy-free cheese and swap sour cream for a plant-based yogurt or dairy-free mayo. Check salsa ingredients to ensure it’s dairy-free.
Q: How do I keep the lettuce crisp?
A: Add the lettuce right before serving, or place a layer of lettuce on top when serving rather than mixing it in long before.
Q: Can I double the recipe for a crowd?
A: Absolutely. The recipe scales well. Keep the dressing proportions similar and taste as you go when doubling seasoning.
Conclusion
This taco pasta salad is an easy, flavorful dish that balances savory seasoned meat, tender pasta, creamy dressing, and fresh vegetables — perfect for busy nights, potlucks, or meal prep. It’s adaptable, fridge-friendly, and quick to assemble. For another take on a pasta salad with bold flavors, check out Simple Joy’s Taco Pasta Salad for extra ideas and inspiration. Give this recipe a try — it’s simple, satisfying, and sure to become a go-to.
Print
Taco Pasta Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
A fun, colorful mix of taco-flavored meat, rotini, beans, corn, fresh tomatoes, and a creamy salsa-lime dressing that’s perfect for potlucks and meal prep.
Ingredients
- 8 ounces rotini pasta
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup chopped lettuce
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. While the water heats, halve the cherry tomatoes, chop the lettuce, drain and rinse the black beans, and measure out the corn and cheese.
- In a large bowl, combine the cooked and cooled pasta, black beans, corn, halved cherry tomatoes, shredded cheese, and chopped lettuce. Toss gently to combine.
- Cook the rotini pasta according to package instructions until al dente; drain and set aside to cool slightly. In a skillet over medium heat, brown the ground beef or turkey, breaking it up with a spoon. Drain excess fat if needed. Stir in the taco seasoning and add water as directed by the packet; cook until the mixture thickens. Let the seasoned meat cool slightly before adding to the pasta mixture.
- In a small bowl, stir together salsa, sour cream, and lime juice. Pour the dressing over the pasta and meat mixture and toss to coat evenly. Taste and season with salt and pepper. Refrigerate the salad for at least 30 minutes before serving.
Notes
Serve chilled or slightly cool, topped with extra cheese, cilantro, or avocado. Adjust taco seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
