Hey friend!
If you’re looking for something fun, tasty, and super easy to throw together, this Taco Pasta Salad is it.
It’s got all the best taco flavors but in a cool, creamy pasta salad form.
Perfect for busy weeknights, potlucks, or when your kids just won’t eat another plain pasta dish.
It’s a total crowd-pleaser!
🧡 Why I Love This Recipe
This one’s a go-to in our house, especially in the summer or when we want something a little different for Taco Tuesday. My kids ask for it by name, and I love how it comes together fast with stuff I usually already have.
- Tastes like tacos, but cold and creamy.
- Great for making ahead.
- Easy to sneak in extra veggies.
- A hit with picky eaters (really!).
- One bowl, not a lot of cleanup.
🛒 What You’ll Need
- 12 oz rotini pasta
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup canned corn, drained
- 1 cup black beans, drained and rinsed
- 1 ½ cups shredded cheddar cheese
- 1 cup sour cream
- ½ cup mayo
- 1 tbsp lime juice
- 1 cup crushed tortilla chips
- ¼ cup chopped cilantro (optional)
👩🍳 Tools You’ll Need
- Large pot
- Large mixing bowl
- Skillet
- Strainer
- Wooden spoon or spatula
- Measuring cups/spoons
- Cutting board and knife
🔧 Pro Tips
- Rinse the pasta under cold water after cooking so it doesn’t get sticky.
- Use lean ground beef to avoid extra grease in the salad.
- Let the beef cool before mixing it in so it doesn’t melt the dressing.
- Add the chips just before serving for the best crunch.
- Want a little heat? Toss in some diced jalapeños or a pinch of chili flakes.
🔁 Substitutions & Variations
- Use ground turkey or plant-based crumbles instead of beef.
- Swap mayo for Greek yogurt for a lighter twist.
- Try shell pasta or bowties instead of rotini.
- Mix in diced avocado or green onions if your kids are into that.
- Not into cilantro? Just leave it out!
⏰ Make Ahead Tips
Make everything except the chips up to 1 day ahead and keep it in the fridge. Add chips right before serving so they stay crispy!
👣 How to Make Taco Pasta Salad
Step 1: Cook the pasta
Boil the rotini pasta according to package directions. Drain and rinse under cold water.
Step 2: Brown the beef
In a skillet, cook the ground beef over medium heat until fully browned. Drain any excess grease, then stir in taco seasoning and 2 tbsp water. Cook 2 more minutes. Let it cool.
Step 3: Mix the dressing
In a large bowl, whisk together the sour cream, mayo, and lime juice.
Step 4: Add veggies and cheese
Add the cherry tomatoes, corn, black beans, and shredded cheddar to the dressing. Stir gently to combine.
Step 5: Add pasta and beef
Add the cooled rotini and seasoned ground beef to the bowl. Toss everything together until evenly coated.
Step 6: Top and serve
Right before serving, top with crushed tortilla chips and chopped cilantro. Give it a final toss or serve as-is for that crunchy topping.
🧊 Leftovers & Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Just know the chips will get soft—add fresh ones before eating if you want that crunch back!
🍽️ What to Serve With
- Fresh fruit or fruit salad
- Guacamole and chips
- Grilled corn on the cob
- A cold glass of lemonade or iced tea
❓ FAQ
Can I make it vegetarian?
Yep! Just skip the beef or use a plant-based meat alternative.
Can I use a different pasta?
For sure. Shells, bowties, or penne all work.
Is it spicy?
Not really, but you can make it spicy by adding jalapeños or hot sauce.
Can I freeze it?
Not recommended. The creamy dressing doesn’t thaw well.
💬 Wrap-Up
I hope this Taco Pasta Salad brings as many smiles to your table as it does to mine! It’s simple, it’s flavorful, and honestly, it’s just plain fun to eat. Let me know in the comments how yours turns out—or if your kids had any fun ideas to make it their own. I love hearing from you! 💛