Taco Pasta Salad is a fun and tasty twist on two classic favorites—tacos and pasta! It’s packed with colorful veggies, seasoned ground beef or turkey, and that familiar taco flavor all tossed together with pasta and a zesty dressing. The combination of crunchy, creamy, and spicy textures makes it a perfect dish to enjoy any time of the year.
I love making Taco Pasta Salad whenever I want something easy to prep ahead of time that still feels fresh and exciting. What’s great about this salad is how many ways you can customize it—add black beans, corn, or even a little shredded cheese on top. I find it’s always a hit at BBQs or casual get-togethers, and the leftovers taste just as good the next day.
When I serve this pasta salad, I usually like to sprinkle some crushed tortilla chips on top for extra crunch and a bit of fresh cilantro if I have it. It’s one of those dishes that makes me smile every time because it’s simple, flavorful, and brings a little festive taco party to the table without any fuss.
Key Ingredients & Substitutions
Rotini pasta: The spiral shape holds dressing and ingredients well. You can swap in other short pasta like fusilli or penne if needed.
Ground beef: I like using lean beef to cut down on grease, but ground turkey or plant-based crumbles work fine too.
Taco seasoning: The flavor base here. If you prefer less salt or spice, make your own mix with chili powder, cumin, garlic powder, and paprika.
Ranch dressing: Ranch adds a creamy touch that balances the spices. You can try a cilantro-lime dressing or plain Greek yogurt for a lighter option.
Crushed tortilla chips: These bring a nice crunch. Use whatever tortilla chips you have or opt for crushed baked chips to keep it lighter.
How Can You Keep the Pasta from Getting Mushy?
Cooking the pasta just right is key. Follow package times closely, aiming for al dente—firm to the bite.
- Drain pasta and rinse under cold water to stop cooking and cool it down.
- Rinsing also removes excess starch that can make the salad gummy.
- After rinsing, toss pasta with a little oil if not mixing immediately to prevent sticking.
This keeps your salad fresh and the pasta texture perfect even after mixing with dressing and resting in the fridge.
Equipment You’ll Need
- Large pot – I use this to cook the pasta evenly and easily drain it afterward.
- Colander – makes draining the pasta quick and mess-free.
- Large skillet – perfect for browning the ground beef and mixing in the taco seasoning.
- Mixing bowl – ideal for combining all the salad ingredients smoothly.
- Measuring cups and spoons – keep your ingredients accurate, especially the dressing and salsa.
Flavor Variations & Add-Ins
- Try grilled chicken or turkey instead of beef for a leaner option that still adds protein.
- Mix in chopped avocado or a dollop of sour cream for extra creaminess and flavor.
- Add sliced jalapeños or chopped red bell peppers for some heat and crunch.
- Use different cheeses like pepper jack or Monterey Jack to change the flavor profile.
How to Make Taco Pasta Salad?
Ingredients You’ll Need:
- 8 ounces rotini pasta (or any spiral pasta)
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 4 cups chopped romaine lettuce
- ¼ cup sliced green onions
- ½ cup crushed tortilla chips
- ½ cup ranch dressing or preferred dressing
- ¼ cup salsa (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including cooking the pasta and beef. You’ll then chill the salad for at least 30 minutes to let the flavors blend nicely before serving.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Once done, drain the pasta and rinse it under cold water to cool it down. Set aside.
2. Prepare the Beef:
In a large skillet over medium heat, cook the ground beef, breaking it apart with a spatula as it browns. When fully cooked, drain any excess fat. Stir in the taco seasoning mix along with about ¼ cup of water (or follow the seasoning packet’s directions). Let it simmer for a few minutes until the seasoning is absorbed and the mixture thickens. Remove from heat and allow it to cool slightly.
3. Combine the Salad:
In a large mixing bowl, add the cooled pasta and seasoned beef. Then, mix in the shredded cheddar cheese, halved cherry tomatoes, chopped romaine lettuce, sliced green onions, and crushed tortilla chips.
4. Dress and Chill:
Pour the ranch dressing and salsa (if using) over the salad. Gently toss everything together to coat the ingredients evenly. Taste and add salt and pepper as needed. Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld.
5. Serve:
Serve your taco pasta salad chilled or at room temperature. For a nice finishing touch, sprinkle extra shredded cheese, green onions, or crushed tortilla chips on top before serving.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps the beef cook evenly and prevents excess moisture in the dish.
Can I Make Taco Pasta Salad Ahead of Time?
Absolutely! Prepare the salad up to 24 hours in advance and keep it covered in the fridge. Just wait to add the crushed tortilla chips until right before serving to keep them crispy.
What’s the Best Substitute for Ranch Dressing?
You can swap ranch with a creamy cilantro-lime dressing, a simple mixture of sour cream and lime juice, or even Greek yogurt for a lighter option. Adjust flavors to your liking!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, give the salad a gentle stir and add fresh crushed chips on top for crunch.