This taco pasta salad is a bright, hearty bowl that tastes like tacos and summer in every bite. Tender pasta, seasoned meat, beans, corn, crisp peppers and onions, and creamy ranch come together for a dish that’s fresh, savory, and easy to love. It’s perfect for weeknight dinners, potlucks, or a picnic—bright colors, bold flavors, and a satisfying mix of textures.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 6 servings):
- Calories per serving: 485 kcal
- Protein: 28 g
- Carbohydrates: 45 g
- Fat: 22 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 480 mg
Values are estimates and will vary with exact brands and ingredient choices (for example, using lean turkey vs. ground beef or low-sodium canned beans).
Why Make This Taco Pasta Salad
This salad hits tasty, textural contrasts: warm, seasoned meat meets cool pasta and crisp vegetables. It’s fast to pull together and travels well. The flavors are familiar—taco spice, cheddar, cilantro—with an easy, creamy dressing that ties everything together. It works as a main dish or a hearty side and pleases picky eaters and hungry adults alike.
How to Make Taco Pasta Salad
This recipe is flexible. Cook your pasta and meat, chop a few veggies, stir everything together with ranch or taco dressing, and chill if you like a cooler salad. It keeps well and often tastes even better the next day as flavors meld.
Ingredients:
- 8 oz pasta (like penne or rotini)
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced bell pepper
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1/2 cup ranch dressing or a taco dressing
- Salt and pepper to taste
Ingredient notes and substitutions:
- Use whole-wheat or gluten-free pasta to suit dietary needs.
- Swap ground turkey for ground beef, or use cooked shredded chicken for a lighter option.
- For lower sodium, choose low-sodium canned beans and a low-sodium taco seasoning.
- Try Greek yogurt mixed with a little taco seasoning instead of ranch for a lighter dressing.
Directions:
Step 1: Preparation
Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse briefly with cold water to cool, then set aside in a large mixing bowl. While the pasta cooks, rinse and drain the black beans, thaw or drain the corn, and dice the tomatoes, bell pepper, and red onion. Chop the cilantro and shred the cheese if needed.
Step 2: Mixing
Add the black beans, corn, diced tomatoes, shredded cheese, bell pepper, red onion, and cilantro to the bowl with the cooled pasta. Toss gently so the ingredients start to blend. This keeps the salad from becoming soggy and lets you taste and adjust seasonings before adding the meat and dressing.
Step 3: Cooking
In a skillet over medium heat, cook the ground beef or turkey until browned, breaking it into small pieces. Drain excess fat if needed. Add the taco seasoning and the amount of water called for on the seasoning packet, then simmer for about 5 minutes until the seasoning coats the meat and the liquid reduces slightly. Remove from heat and let the meat cool a few minutes before adding to the pasta mix.
Step 4: Finishing
Add the seasoned meat to the pasta and vegetable mixture. Drizzle with ranch or taco dressing and toss until everything is evenly coated. Taste and season with salt and pepper as needed. Serve immediately for a warm salad, or chill in the refrigerator for an hour for a cold, melded flavor.
How to Serve Taco Pasta Salad
- Serve chilled or at room temperature. Chilling firms the salad and deepens flavors.
- Garnish with extra cilantro, sliced green onions, or a squeeze of lime for brightness.
- Pair with tortilla chips, a simple green salad, or grilled vegetables.
- Offer salsa, hot sauce, or extra dressing on the side for those who like more heat.
How to Store Taco Pasta Salad
- Refrigerate in an airtight container for 3–4 days.
- Stir well before serving if dressing separates.
- The salad does not freeze well (textures change and dressing can separate).
- If you plan to store for several days, keep the dressing separate and toss just before serving.
Expert Tips for Perfect Taco Pasta Salad
- Cook pasta to al dente so it holds its shape and texture after chilling.
- Cool the pasta quickly to stop cooking; a brief rinse under cold water works well.
- Use slightly undercooked vegetables if you want more crunch after refrigeration.
- Toast the taco seasoning briefly with the meat to bloom the spices and deepen flavor.
- If the salad seems dry after chilling, add a splash of lime juice or a little extra dressing before serving.
- Taste as you go—seasonings on canned items vary, so adjust salt and pepper last.
Delicious Variations
- Vegetarian: Skip the meat and add roasted sweet potato or more beans. Add a smoky chipotle in adobo to the dressing for depth.
- Chicken version: Use shredded rotisserie chicken tossed with a bit of lime juice and taco seasoning.
- Mexican street corn twist: Roast the corn and add a little cotija cheese and chili powder.
- Creamy avocado: Fold in diced avocado right before serving for a creamy texture.
- Southwest quinoa: Substitute cooked quinoa for pasta for a lighter, gluten-free option.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes. Make it up to a day ahead and refrigerate. Store in an airtight container. If you prefer firmer textures, keep the dressing separate and toss just before serving.
Q: Can I use other types of pasta?
A: Absolutely. Penne, rotini, shells, or farfalle all work. Choose a shape with ridges or curves to hold the dressing and bits of filling.
Q: How do I make this lower in calories?
A: Use lean ground turkey or chicken, swap ranch for a yogurt-based dressing, reduce the cheese, and use low-sodium canned beans and dressings.
Q: Is this safe for kids or picky eaters?
A: Yes. The flavors are familiar and mild. You can set aside a small portion of pasta before adding seasoning or spicy ingredients for very picky eaters.
Q: Can I freeze leftovers?
A: Freezing is not recommended. The texture of the pasta and dressing can change and become watery when thawed. Keep leftovers in the fridge and eat within 3–4 days.
Q: How spicy will this be?
A: The spice level depends on the taco seasoning and dressing you choose. For milder flavor, use a mild taco seasoning and a creamy ranch. Add hot sauce if you want more heat.
Q: Can I make this gluten-free?
A: Yes—use gluten-free pasta and check that your taco seasoning and dressings are labeled gluten-free.
Conclusion
This Taco Pasta Salad is a friendly, colorful crowd-pleaser that’s fast to make and easy to adapt. It combines warm, seasoned meat with cool, crunchy vegetables and creamy dressing for a satisfying dish that works for dinners, potlucks, and meal prep. For another clear, simple take on this recipe and extra serving ideas, see Taco Pasta Salad – Simple Joy. Give it a try—you’ll likely find it becomes a regular on your weeknight rotation.
Print
Taco Pasta Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A bright, hearty salad that combines pasta, seasoned meat, beans, corn, and a creamy dressing for a refreshing meal.
Ingredients
- 8 oz pasta (like penne or rotini)
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced bell pepper
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1/2 cup ranch dressing or taco dressing
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool, then set aside in a large mixing bowl.
- Add black beans, corn, diced tomatoes, shredded cheese, bell pepper, red onion, and cilantro to the bowl with the cooled pasta. Toss gently to blend the ingredients.
- In a skillet over medium heat, cook ground beef or turkey until browned. Drain excess fat and add taco seasoning with the amount of water as per the packet instructions. Simmer for 5 minutes until the seasoning coats the meat.
- Add the seasoned meat to the pasta mixture, drizzle with dressing, and toss until coated. Serve immediately or chill for an hour for a cold salad.
Notes
This salad keeps well in the fridge and often tastes better the next day as flavors meld. Use gluten-free pasta or Greek yogurt for a lighter dressing as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Mixing, Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
