Name: Taco Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 pound rotini pasta; 1 pound ground beef; 1 packet taco seasoning; 1 can black beans, drained and rinsed; 1 cup corn kernels; 1 cup cherry tomatoes, halved; 1/2 red onion, diced; 1 cup shredded cheddar cheese; 2 cups chopped romaine lettuce; 1 cup Catalina dressing; 1 cup crushed nacho cheese chips

Taco Pasta Salad is what happens when your favorite taco night meets a refreshing summer picnic dish. This salad is full of zesty taco flavor, creamy dressing, crunchy veggies, and perfectly cooked pasta. It’s hearty enough to be a main dish but works just as well as a vibrant side.

Whether you’re feeding a crowd or meal-prepping for the week, this recipe will become your new go-to. It’s flexible, colorful, and packed with satisfying textures and bold flavor. Each bite brings together the best of Tex-Mex comfort and summer salad freshness.

Why You’ll Love This Taco Pasta Salad

This recipe is the definition of flavor-packed convenience. It combines pantry staples and fresh ingredients, making it easy to throw together without a ton of prep work. Plus, it’s endlessly customizable. Want it vegetarian? Skip the beef. Need it spicier? Toss in some jalapeños. It’s also make-ahead friendly, which means it’s just as delicious the next day.

What Kind of Pasta Works Best for Taco Pasta Salad?

Short pasta varieties like rotini, shells, or penne work beautifully because their nooks and curves catch all the taco-seasoned goodness. Opt for pasta that holds its shape and texture well after chilling, as this salad is typically served cold. If you’re gluten-free, choose a rice or lentil-based pasta and cook just to al dente.

Ingredients for the Taco Pasta Salad

For this flavor-packed salad, you only need a mix of fresh veggies, creamy dressing, and taco-seasoned goodness. Each ingredient plays a part in creating the perfect bite.

Rotini pasta
Ground beef
Taco seasoning
Black beans
Corn kernels
Cherry tomatoes
Red onion
Shredded cheddar cheese
Romaine lettuce
Catalina dressing
Crushed nacho cheese chips

The rotini pasta provides a sturdy base. Ground beef, seasoned with taco spice, gives it that classic taco feel. Black beans and corn add creaminess and crunch. Cherry tomatoes burst with juiciness while red onion brings bite. Shredded cheese melts slightly into the salad, and romaine adds that crisp freshness. Catalina dressing ties everything together with its sweet-tangy flair, and the crushed chips on top add just the right crunch.

How To Make the Taco Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the rotini until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

Step 2: Brown the Beef

In a skillet over medium heat, cook the ground beef until fully browned. Drain any excess fat. Add taco seasoning and a splash of water, simmering until thickened and flavorful.

Step 3: Mix the Veggies

In a large bowl, combine halved cherry tomatoes, drained corn and black beans, diced red onion, chopped romaine lettuce, and shredded cheddar cheese.

Step 4: Combine Everything

To the bowl, add in the cooled pasta and taco meat. Toss gently with enough Catalina dressing to coat everything well.

Step 5: Finish and Serve

Top with crushed nacho cheese chips right before serving for the perfect crunch. Serve chilled or at room temperature.

Serving and Storing Taco Pasta Salad

This taco pasta salad serves about 6 to 8 people, making it ideal for potlucks, BBQs, or a filling family dinner. It’s a complete meal on its own but also shines as a side dish alongside grilled meats or tacos.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, add the lettuce and chips just before serving to keep them crisp.

What to Serve With Taco Pasta Salad?

Grilled Chicken Skewers

Juicy, seasoned grilled chicken makes a perfect protein-packed pairing.

Queso Dip and Chips

A warm, gooey queso adds a melty, cheesy contrast.

Cilantro Lime Rice

For a carb-on-carb combo that totally works, especially if you’re feeding a crowd.

Jalapeño Cornbread

Slightly sweet with a kick, this bread balances the tangy salad.

Mexican Street Corn

Creamy, spicy, and smoky, this is a match made in heaven with the taco flavors.

Pico de Gallo

Keep it fresh and simple with this classic tomato salsa on the side.

Avocado Lime Dressing

Use as a drizzle or dipping sauce for even more flavor.

Watermelon Agua Fresca

A light, fruity drink helps cleanse the palate and keeps things refreshing.

Want More Pasta Salad Ideas?

If you’re into hearty, flavor-packed salads, here are a few you can’t miss:

Mom’s Signature Macaroni Salad for a nostalgic, creamy classic.
Zesty Lime Shrimp and Avocado Salad if you’re craving something fresh and protein-rich.
Creamy Chicken and Broccoli for those who love pasta with a creamy twist.
Cheesy Beef Enchilada Tortellini if you’re in the mood for something a little indulgent.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can revisit it for your next cookout or potluck.

I’d love to know how you made this your own! Did you spice it up with hot sauce? Swap the dressing? Add extra veggies? Share your twists and questions in the comments.

Explore beautifully curated health-boosting and comfort recipes on Zoe Recipes on Pinterest and discover more ways to cook happy.

Conclusion

Taco Pasta Salad brings the best of both worlds together in one bowl: the bold, spicy flavors of tacos and the creamy, refreshing nature of pasta salad. It’s quick to make, crowd-pleasing, and easily customizable to fit your taste or dietary needs. Whether it’s a weeknight dinner or a picnic favorite, this dish will have everyone coming back for seconds.