Taco Pasta Salad

Taco Pasta Salad

8 servings
Taco Pasta Salad takes taco night to the next level with tender pasta, taco-spiced beef, crisp veggies, black beans, and the most incredible homemade dressing.

Ingredients

  • mayo
    ½ c
  • sour cream

    can use light

    ½ c
  • limes
    2
  • ground cumin
    ¼ tsp
  • garlic powder
    ¼ tsp
  • ground chili powder
    ½ tsp
  • paprika
    ½ tsp
  • sriracha sauce
    1 tsp
  • salt
    ¼ tsp
  • pepper
    ¼ tsp
  • rotini pasta
    3 c
  • olive oil
    1 tbsp
  • lean ground beef

    93/7

    1 lb
  • taco seasoning

    see note 1

    1 package
  • red bell pepper)

    diced (3/4 cup

    1 small
  • cherry tomatoes

    halved or quartered

    2 c
  • thinly sliced green onions

    3 onions

    ⅓ c
  • finely chopped cilantro
    ⅓ c
  • can black beans

    drained and rinsed

    1
  • frozen corn

    or fresh corn, see note 2

    1 c

Directions

  1. 1

    Zest and juice the limes to get 1/4 tsp zest and 2 tbsp juice, then whisk together with all other dressing ingredients in a bowl until smooth. Cover and refrigerate until ready to use.

  2. 2

    Bring 8 cups of water to a boil. Stir in 2 teaspoons of salt and 3 cups of pasta. Cook according to package instructions. Drain, rinse under cold water for 20 seconds, then let cool and dry.

  3. 3

    Heat oil in a large pan over medium-high heat. Add beef, let it sear, then crumble as it browns. Drain excess grease if needed, stir in taco seasoning, mix well, and let cool to room temperature.

  4. 4

    In a large bowl, combine cooled pasta, cooled beef, chopped peppers, tomatoes, green onions, cilantro, black beans, and corn (see note 1). Gently toss.

  5. 5

    Stir the dressing again, then pour over the salad just before serving (it doesn’t store well once dressed, as the pasta absorbs the dressing and the salad can become dry). Toss gently to coat. Taste and adjust salt and pepper as needed. For a creamier salad, add more mayo and sour cream until it’s just right. Enjoy immediately!

Taco Pasta Salad

Taco Pasta Salad

5.0(3)40 min8 servings583 cal

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Ratings & Reviews

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Exceptional

Based on 3 ratings

chelseasmessyapron.com
5.0(3 reviews)
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About this Recipe

Tired of the same old taco night? This Taco Pasta Salad recipe takes everything you love about tacos and transforms it into a vibrant, hearty dish that’s perfect for any occasion.

Why This Recipe Works

What makes this Taco Pasta Salad truly special is its incredible, homemade dressing. Instead of relying on store-bought mixes, you'll whip up a creamy, zesty concoction featuring mayo, sour cream, fresh lime, and a bold blend of spices like cumin, chili powder, paprika, and a touch of sriracha. This dressing coats every ingredient beautifully, ensuring each forkful is bursting with flavor and never dry.

What to Expect

Prepare for a delightful symphony of textures and tastes. You'll savor tender rotini pasta, savory taco-spiced lean ground beef, and the refreshing crunch of diced red bell pepper and halved cherry tomatoes. Earthy black beans and sweet corn add depth, while thinly sliced green onions and fresh cilantro brighten the entire dish. The result is a creamy yet fresh salad that's incredibly satisfying and surprisingly light, making it an ideal choice for a filling dinner.

Customization & Variations

This recipe is wonderfully versatile. Easily swap the lean ground beef for ground chicken or turkey to create a fantastic Chicken Taco Pasta Salad, or even seasoned black beans for a vegetarian option. If you prefer a milder dressing, simply reduce or omit the sriracha. Feel free to incorporate other crisp vegetables like diced cucumber or jalapeños for an added kick.

Serving & Context

Serve this robust Taco Pasta Salad chilled as a complete meal or as a crowd-pleasing side dish at your next potluck, picnic, or family gathering. It’s a guaranteed hit that will have everyone asking for the recipe.

Frequently Asked Questions