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Southwest taco pasta salad with rotini, seasoned ground beef, corn, black beans, cherry tomatoes, romaine, red onion, cheddar, cilantro, and creamy taco dressing in a white bowl.

Taco Pasta Salad

Nesting Lane
Taco Pasta Salad with rotini, taco beef, beans, corn, cheddar, fresh vegetables, and creamy taco dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

Large Pot
Colander
Large Mixing Bowl
Large Skillet
Small Bowl
Mixing Spoon

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:

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

Calories: 591kcalCarbohydrates: 75gProtein: 39gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 68mgSodium: 497mgPotassium: 1133mgFiber: 9gSugar: 7gVitamin A: 1662IUVitamin C: 26mgCalcium: 237mgIron: 5mg
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