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Taco Pasta Salad 🌮🥗🧀

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This Taco Pasta Salad puts a fun, flavor-packed spin on taco night by combining tender pasta, seasoned ground beef, fresh veggies, and a creamy sauce. Perfect for potlucks, BBQs, or a quick weeknight dinner—cool, cheesy, and totally crave-worthy!

Ingredients

Scale

For the Salad:

  • 16 oz rotini pasta (or any medium-shaped noodle)

  • 1 lb ground beef

  • 3 tbsp taco seasoning (store-bought or homemade)

  • 1½ cups chopped tomatoes

  • 1 cup diced green bell pepper

  • ½ cup diced red onion

  • 1 cup canned black beans, rinsed and drained

  • 1 cup canned corn kernels, drained (or frozen & thawed)

  • 1 cup shredded cheddar cheese

  • ¼ cup chopped fresh cilantro

For the Creamy Taco Dressing:

  • ½ cup sour cream

  • ½ cup mayonnaise (or Greek yogurt)

  • 2 tbsp lime juice (fresh is best!)

  • 1 tsp taco seasoning (extra for flavor)

  • Salt and black pepper, to taste

Instructions

  • Cook the Pasta:
    Bring a large pot of salted water to a boil. Add rotini and cook until al dente according to package instructions. Drain and rinse under cold water to cool. Transfer to a large mixing bowl.

  • Cook the Beef:
    In a skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain any excess fat.
    Stir in the taco seasoning and a splash of water (about 2 tbsp); simmer for 2–3 minutes.
    Remove from heat, let cool slightly, then add to the bowl with pasta.

  • Add the Veggies & Beans:
    Add chopped tomatoes, bell pepper, red onion, black beans, and corn to the pasta and beef mixture.

  • Make the Dressing:
    In a small bowl, whisk together sour cream, mayonnaise (or Greek yogurt), lime juice, taco seasoning, salt, and pepper until smooth.

  • Combine Everything:
    Pour the creamy taco dressing over the pasta salad and toss gently to coat everything evenly.

  • Add Cheese & Herbs:
    Stir in shredded cheddar cheese and chopped cilantro. Taste and adjust seasoning if needed.

  • Chill & Serve:
    Refrigerate the salad for at least 1 hour before serving (chilling helps flavors meld).
    Garnish with extra cilantro, a sprinkle of cheddar, or a squeeze of lime juice if desired.

Notes

  • For a lighter version, swap mayonnaise with Greek yogurt.

  • Serve cold, at room temperature, or slightly chilled—delicious all ways!

  • Make-ahead friendly: this pasta salad keeps well for 2–3 days in the fridge.

  • To make it vegetarian, substitute cooked lentils or plant-based crumbles for beef.

Find it online: http://maicook.com/taco-pasta-salad-%f0%9f%8c%ae%f0%9f%a5%97%f0%9f%a7%80/