Taco Pasta Salad Recipe

This taco pasta salad combines pasta, seasoned ground beef, black beans, corn, tomatoes, and cheddar cheese with a creamy taco dressing. Serve it cold as a main dish or a side for a picnic or barbecue.

Ingredients

For the pasta salad

• 1 lb pasta: rotini, penne, or elbow macaroni
• 1 lb ground beef
• 1 packet taco seasoning for the beef
• 1/2 cup water
• 1 can black beans, drained and rinsed
• 1 cup corn, thawed if frozen
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1/2 cup finely chopped red onion
• 1/4 cup chopped cilantro, optional

For the dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons taco seasoning
• 1 tablespoon lime juice
• 1 teaspoon hot sauce, optional
• Salt and pepper to taste

Seasoning note: Use one packet for the beef and a separate 2 tablespoons for the dressing. The beef does not need a cup of taco seasoning. Packet sizes vary, so check the package directions and choose a low-sodium blend if desired.

How to make taco pasta salad

Step 1

Cook the pasta in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and drain well.

Step 2

Brown the ground beef in a skillet until fully cooked. Drain excess fat, then stir in 1 packet taco seasoning and 1/2 cup water. Simmer for 5–7 minutes, then let cool.

Step 3

Whisk the mayonnaise, sour cream, milk, 2 tablespoons taco seasoning, lime juice, and optional hot sauce in a large bowl. Taste and adjust salt and pepper.

Step 4

Add the cooled pasta and beef, black beans, corn, cherry tomatoes, cheddar cheese, red onion, and optional cilantro. Toss gently to coat with the dressing.

Step 5

Cover and refrigerate for at least 30 minutes before serving cold. Refrigerate leftovers promptly in an airtight container.

Tips and variations

• Drain the pasta well so excess water does not thin the dressing.
• Let the cooked beef cool before mixing it with the cold ingredients.
• Taste the dressing before adding salt, especially when using a salted taco seasoning.
• Add crushed tortilla chips just before serving for crunch.
• For a vegetarian version, replace the beef with vegetarian crumbles and follow their cooking directions.
• For a gluten-free version, use gluten-free pasta and check the labels on the seasoning and other packaged ingredients.

Make ahead and storage

Cover and chill the assembled salad for at least 30 minutes before serving. Stir gently before serving and keep it refrigerated when it is not being served. Add crunchy toppings at the last minute. Freezing is not recommended because the dressing and pasta may change texture.

Preparation takes about 20 minutes, cooking about 15 minutes, plus at least 30 minutes of chilling. These are estimates and may vary with the pasta and cooling time.

Taco Pasta Salad Recipe

A vibrant and flavorful Taco Pasta Salad, perfect for a light lunch or a fun side dish. This recipe combines cooked pasta, seasoned ground beef, black beans, corn, and a zesty taco dressing.

Prep: 20 minutes minutes Cook: 15 minutes minutes Total: 1 hour hour 5 minutes minutes

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Ingredients

  

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Main Ingredients

• 1 lb Ground Beef
• 1 lb Pasta (rotini, penne, or elbow macaroni)
• 1 can Black Beans drained and rinsed
• 1 cup Frozen Corn thawed
• 0.5 cup Finely chopped red onion
• 1 packet Taco Seasoning
• 1/2 cup water
• 1 cup cherry tomatoes halved
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro optional
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons taco seasoning for the dressing
• 1 tablespoon lime juice
• 1 teaspoon hot sauce optional
• Salt and pepper to taste

Instructions

 

Preparation Steps

• Cook the pasta in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and drain well.
• Brown the ground beef in a skillet until fully cooked. Drain excess fat, then stir in 1 packet taco seasoning and 1/2 cup water. Simmer for 5–7 minutes, then let cool.
• Whisk the mayonnaise, sour cream, milk, 2 tablespoons taco seasoning, lime juice, and optional hot sauce in a large bowl. Taste and adjust salt and pepper.
• Add the cooled pasta and beef, black beans, corn, cherry tomatoes, cheddar cheese, red onion, and optional cilantro. Toss gently to coat with the dressing.
• Cover and refrigerate for at least 30 minutes before serving cold. Refrigerate leftovers promptly in an airtight container.

Notes

For extra flavor, add diced tomatoes, shredded cheese, or a dollop of sour cream before serving.