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Taco Pasta Salad Recipe

The Ultimate Taco Pasta Salad Recipe

This Taco Pasta Salad Recipe is your new go-to for a speedy, incredibly versatile, and always satisfying meal that’s perfect for potlucks, weeknight dinners, or even a light lunch. It delivers all the vibrant flavors of your favorite tacos in a cool, creamy, and satisfying pasta salad format.
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Prep Time 25 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound rotini pasta or your favorite short pasta shape
  • 1 pound ground beef or turkey
  • 1 packet (1 ounce) taco seasoning
  • 1/2 cup water
  • 1 can (15 ounces) black beans rinsed and drained
  • 1 can (15 ounces) corn drained
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion chopped
  • 1/2 cup bell pepper chopped (any color)
  • 1 cup shredded cheddar cheese reserve some for garnish
  • 1/2 cup crumbled tortilla chips
  • 1 cup mayonnaise
  • 1/4 cup taco sauce or your favorite salsa
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Large mixing bowl
  • Medium Bowl

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta thoroughly and rinse with cold water to cool it down and prevent it from sticking. Transfer the cooled pasta to a large mixing bowl.
    1 pound rotini pasta
  2. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and fully cooked. Drain off any excess grease.
    1 pound ground beef or turkey
  3. Stir the taco seasoning packet and 1/2 cup of water into the browned meat. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat and let it cool for a few minutes.
    1 packet (1 ounce) taco seasoning, 1/2 cup water
  4. In the large bowl with the pasta, add the rinsed and drained black beans, drained corn, halved cherry tomatoes, chopped red onion, and chopped bell pepper.
    1 can (15 ounces) black beans, 1 can (15 ounces) corn, 1 cup cherry tomatoes, 1/2 cup red onion, 1/2 cup bell pepper
  5. In a separate medium bowl, whisk together the mayonnaise, taco sauce, lime juice, chili powder, salt, and black pepper until well combined and creamy.
    1 cup mayonnaise, 1/4 cup taco sauce, 1 tablespoon lime juice, 1/2 teaspoon chili powder, 1 pinch salt, 1 pinch black pepper
  6. Add the cooled seasoned ground meat to the pasta and vegetable mixture. Pour the prepared dressing over the salad and gently toss all the ingredients together until everything is evenly coated.
    1 pound ground beef or turkey, 1 can (15 ounces) black beans, 1 can (15 ounces) corn, 1 cup cherry tomatoes, 1/2 cup red onion, 1/2 cup bell pepper, 1 cup mayonnaise, 1/4 cup taco sauce, 1 tablespoon lime juice, 1/2 teaspoon chili powder, 1 pinch salt, 1 pinch black pepper
  7. Stir in most of the shredded cheddar cheese, reserving some for garnish. Just before serving, top with the crumbled tortilla chips.
    1 cup shredded cheddar cheese, 1/2 cup crumbled tortilla chips
  8. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial for the best taste!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing is possible but may alter texture.