Taco Pasta Salad is the kind of meal you make when taco night sounds good, but a cold pasta salad sounds even better.
This recipe is made with rotini pasta, seasoned ground beef, black beans, corn, cheddar cheese, tomatoes, romaine, bell pepper, and red onion all tossed with a creamy taco dressing made with Greek yogurt, salsa, mayonnaise, lime juice, and taco seasoning.
This recipe has a little crunch, a little creaminess, and enough hearty ingredients to serve as a main dish. It also holds up well for cookouts, potlucks, meal prep, or those nights when you want dinner waiting in the fridge.
You’ll need a large pot for the pasta, a large skillet for the beef, and a large mixing bowl for tossing everything together. Measuring cups and spoons help keep the dressing balanced.
Why You’ll Love This Taco Pasta Salad
It Works as a Main Dish
This pasta salad has pasta, beef, beans, cheese, and vegetables, so it can stand on its own for lunch or dinner.
It’s Good for Make-Ahead Meals
The salad chills before serving, which makes it helpful for meal prep, potlucks, and busy evenings.
It Uses Taco Night Ingredients
Ground beef, taco seasoning, salsa, cheddar cheese, black beans, and corn give this pasta salad a taco-style base without needing tortillas.
The Dressing Is Creamy Without Being Heavy
Greek yogurt, salsa, mayonnaise, lime juice, and seasoning make a creamy dressing that coats the pasta well.
It Has Crunch and Texture
Romaine lettuce, bell pepper, red onion, tomatoes, corn, and black beans keep each bite from feeling flat.
Ingredient Substitutions
Rotini Pasta
Use bowtie pasta, penne, shells, or elbow macaroni if that’s what you have. Choose a short pasta shape so the dressing and small ingredients mix well.
Lean Ground Beef
Use ground turkey, ground chicken, or plant-based crumbles in place of the beef.
Cheddar Cheese
Use Mexican blend cheese, Monterey Jack, pepper jack, or Colby Jack.
Plain Greek Yogurt
Use sour cream if you want a richer dressing. Plain regular yogurt can also work, but the dressing may be thinner.
Salsa
Use mild, medium, or hot salsa depending on how much heat you want. Pico de gallo can work too, but the dressing may be chunkier.
Romaine Lettuce
Use iceberg lettuce for more crunch or chopped green leaf lettuce for a softer texture.
Black Beans
Use pinto beans or kidney beans if you don’t have black beans.
Corn
Use canned corn, frozen thawed corn, or fresh cooked corn.
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Taco Pasta Salad
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Ingredients
For the Pasta Salad:
- 12 ounces rotini pasta
- 1 pound lean ground beef
- 2 tablespoon taco seasoning
- ¼ cup water
- 1 cup cherry tomatoes halved
- 1 cup black beans well drained and rinsed
- 1 cup corn well drained
- 1 cup shredded cheddar cheese
- 1 cup romaine lettuce chopped
- ½ cup red bell pepper chopped
- ½ cup red onion finely chopped
- ¼ cup sliced black olives (optional)
- ¼ cup fresh chopped cilantro (optional)
For the Creamy Taco Dressing:
- ¾ cup plain Greek yogurt
- ¼ cup salsa
- ¼ cup light Mayonnaise
- 1 tablespoon lime juice
- ½ teaspoon taco seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- Cook the pasta according to the package directions until tender.
- Drain the pasta. Rinse the pasta under cold water.
- Add the pasta to a large mixing bowl.
- Add the ground beef to a large skillet over medium heat. Cook the beef until browned.
- Drain any excess grease.
- Add the taco seasoning and water. Stir the beef until evenly coated. Cook for 2 to 3 minutes.
- Remove the skillet from the heat. Let the beef cool.
- Add the cooled beef, tomatoes, black beans, corn, cheddar cheese, romaine, bell pepper, red onion, black olives, and cilantro to the pasta.
- In a small bowl, add the Greek yogurt, salsa, mayonnaise, lime juice, taco seasoning, garlic powder, and black pepper. Stir the dressing until smooth.
- Pour the dressing over the pasta salad. Toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir before serving.
Notes
Tips and Tricks
Cool the beef before mixing – Let the beef cool before adding it to the pasta and vegetables. Warm beef can soften the lettuce and melt the cheese. Use sturdy pasta – Rotini works well because the dressing clings to the twists. Other short pasta shapes with ridges also work well. Add lettuce closer to serving – If you’re making this several hours ahead, stir in the romaine closer to serving so it stays crisp. Adjust the dressing after chilling – Pasta can absorb dressing as it sits. Stir before serving and add a small spoonful of salsa or yogurt if it needs more moisture.Storing
Refrigerate – Store Taco Pasta Salad in an airtight container in the refrigerator for up to 3 days. Keep the lettuce crisp – For the best texture, store the romaine separately and stir it in before serving if making the salad ahead.Nutrition
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