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; 2 tablespoons taco seasoning; 1 cup cherry tomatoes, halved; 1 cup black beans, drained and rinsed; 1 cup corn kernels; 1 small red onion, thinly sliced; 1 cup shredded cheddar cheese; 1⁄2 cup sour cream; 1⁄2 cup mayonnaise; 2 tablespoons lime juice; 1⁄4 cup chopped fresh cilantro

If you’re craving something bold, hearty, and ready to steal the spotlight at your next gathering, this Taco Pasta Salad is calling your name. Packed with tender pasta, seasoned ground beef, colorful veggies, and a zesty creamy dressing, this dish delivers all the best taco flavors in a chilled, fork-friendly form.

What makes it even better? It’s a fantastic make-ahead option that tastes even better after a little chill time in the fridge. Whether you’re hosting a backyard BBQ, heading to a potluck, or just want a delicious weeknight dinner with minimal effort, this salad comes through every time.

Why You’ll Love This Taco Pasta Salad

This salad is incredibly versatile. You can easily make it ahead of time, and it travels well for picnics or work lunches. The flavor is rich and satisfying, combining classic Tex-Mex ingredients with a creamy twist that feels indulgent yet refreshing.

It’s also customizable. Swap in ground turkey or black beans, add jalapenos for a kick, or keep it vegetarian with seasoned tofu. Whatever your taco vibe is, you can make this salad match it.

What Kind of Pasta Should I Use?

Short pasta shapes like rotini, shells, or penne work best here because they hold onto the dressing and beef mixture so well. Rotini is especially great because the spirals grab every bit of flavor. Be sure not to overcook the pasta, as slightly firm (al dente) noodles hold up better in chilled salads.

Ingredients for the Taco Pasta Salad

This salad comes together with familiar ingredients that you likely already have in your kitchen. Here’s what you’ll need to bring that crave-worthy taco flavor to life.

Pasta: Go with rotini, penne, or shells. These shapes grab onto the creamy dressing beautifully.

Ground Beef: Seasoned and browned, this brings heartiness and classic taco flavor. You can substitute with turkey or even plant-based meat.

Taco Seasoning: Either a packet or your homemade blend will work perfectly to flavor the beef.

Cherry Tomatoes: Halved for a burst of juiciness and color.

Black Beans: Drained and rinsed, they add creaminess and a protein boost.

Corn: Adds a subtle sweetness and crunch. Frozen or canned both work.

Red Onion: Thinly sliced for a sharp, savory bite.

Cheddar Cheese: Shredded, for a creamy, melty element.

Sour Cream and Mayo: These make up the creamy dressing base that brings everything together.

Lime Juice: Adds zing and freshness that balances the richness.

Fresh Cilantro: Chopped and sprinkled in for a fresh herbal note.

How To Make the Taco Pasta Salad

Step 1: Cook the Pasta

Boil your pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking and cool it down.

Step 2: Brown the Beef

In a skillet over medium heat, cook the ground beef until browned. Add taco seasoning and a splash of water, then simmer until thickened. Let it cool slightly.

Step 3: Make the Dressing

In a large bowl, whisk together sour cream, mayo, lime juice, and a pinch of salt. Adjust seasoning to taste. This creamy mixture is what makes the salad irresistible.

Step 4: Mix Everything Together

In the same bowl, add cooled pasta, seasoned beef, tomatoes, black beans, corn, onion, cheese, and cilantro. Toss gently to coat everything evenly.

Step 5: Chill and Serve

Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve cold, with extra cilantro or lime wedges if desired.

How to Serve and Store Taco Pasta Salad

This recipe feeds about 6 to 8 people as a side dish, or 4 hearty portions as a main. It makes a generous bowl that’s ideal for gatherings, meal prep, or lazy summer dinners.

Store any leftovers in an airtight container in the fridge for up to 3 days. If it looks a little dry after chilling, just stir in a spoonful of sour cream or a splash of lime juice before serving.

What to Serve With Taco Pasta Salad?

Grilled Chicken Skewers

A protein-packed pairing that keeps the Tex-Mex theme going strong.

Jalapeño Cornbread

A slightly spicy and savory bread that complements the creamy salad.

Chips and Guacamole

You can never go wrong with crispy tortilla chips and chunky guac on the side.

Watermelon Wedges

Add some juicy sweetness to contrast the spice and savoriness.

Mexican Street Corn

Charred, cheesy, and spicy corn is a summer must-have that goes hand-in-hand with taco flavors.

Sparkling Limeade

A bright, citrusy drink balances out the richness and spice of the salad.

Cheese Quesadillas

Simple, crispy, and melty, quesadillas are an easy add-on.

Want More Pasta Salad Ideas?

If this taco pasta salad hit the spot, you might enjoy these other delicious creations:

Spinach Pasta Salad with Feta and Cranberries for something tangy and sweet.
Zesty Lemon Basil Chicken Pasta Salad when you want bright and herbaceous flavors.
Creamy Broccoli Pasta that’s simple and satisfying.
Creamy Ground Beef Alfredo Pasta if you’re feeling more indulgent.
Stovetop Creamy Ground Beef Pasta for an easy one-pan dinner.

Save This Recipe For Later

📌 Save this recipe to your Pinterest board so it’s easy to find for your next BBQ, potluck, or taco Tuesday.

And if you give this a try, I’d love to hear how you made it your own. Did you go extra spicy? Try it with chicken? Let us all know in the comments.

Explore beautifully curated health-boosting and crowd-pleasing recipes on Mia Recipes on Pinterest and discover your next crave-worthy dish!