Taco Pasta Salad

If you love taco salad than this taco pasta salad is for you! It’s loaded up with ground beef, juicy tomatoes, black beans and lots of cheese. Take it to the next level with your own homemade taco seasoning!

Taco Pasta Salad

Everyone loves tacos, so this cold pasta salad will be a welcome side dish for your next gathering. Our taco pasta salad is also a quick and easy summer dinner. We’ve replaced the corn chips that are often found in taco salad with pasta.

In the spirit of a non-soggy taco pasta salad, I removed the lettuce from my recipe. I can’t bear the slimy texture it starts to form after a while. On the other hand, it’s chock full of juicy tomatoes, cheddar cheese, and black beans. I love the addition of black beans, but pinto would be delicious as well!

Tips for Making Taco Pasta Salad

• To add a little crunch, take a bag of corn chips or tortilla chips with you to crumble on top. This solves the problem of the dish getting soggy when taking it to a gathering.
• Another great addition would be sliced green onions sprinkled on top with a light squeeze of fresh lime juice. If you happen to have leftovers, they’ll be perfectly fresh the next day!
• Toss the taco pasta salad in a creamy French dressing, stir well to combine. You can also use Catalina dressing like my mom does.
• You can use any short noodles you like just be sure to cook the pasta according to package instructions. I had corkscrew pasta on hand, so that’s what I went with this time.
• You can also get creative with other mix-ins. Diced avocado, jarred jalapeño slices or corn kernels would be some great options.
• For a little extra flavor, add chopped onion or green pepper to the ground beef while preparing the taco meat. Normally I break the meat up really well, but I left it chunky this time for a heartier salad.

Ingredients for Taco Pasta Salad:

• 8 oz short pasta
• 1 lb lean ground beef or ground turkey
• 1/4 cup finely chopped onion
• 2 tablespoons taco seasoning (1 packet)
• 2 cups halved cherry tomatoes
• 1 cup (4 oz) shredded cheese (we recommend cheddar)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup French or Catalina dressing

Helpful Kitchen Tools:

• Cheese grater
• Chef’s knife
• Mixing bowl
• Colander

How to Make Taco Pasta Salad

1. Cook pasta according to package instructions; drain and rinse in cold water.
2. While pasta is cooking, in a large skillet, brown the beef. Drain excess oil, if any, then add onion and taco seasoning. Cover and cook over low heat until onions are soft; let cool.
3. In a large bowl, combine the taco meat, pasta, tomatoes, cheese and beans. Stir well to combine then toss with dressing. Cover and chill until ready to serve.

More recipe ideas

• Looking for more delicious pasta salad inspiration? You’ll definitely want to check out this tortellini pasta salad or this tuna pasta salad.
• Taco fans with also love this taco casserole, which contains all the popular taco fixings in one delicious dish.
• While I was browning the beef, I had the great idea to make extra to freeze for later meals. I often do this with my Puerto Rican Picadillo, but I hadn’t thought to do it with taco meat. It makes dinner a snap later on since you can use it in a variety of ways, like my Taco Pizza Appetizer.
• Maybe you’re looking for more fresh summer-inspired ingredients in a side dish? Try our Grilled Corn and Zucchini Salad. This summer salad is perfect for BBQ’s, potlucks, family reunions and so much more.
• Chicken Salad with Grapes is another popular and beloved potluck dish! You can serve it on a bun or put a scoopful on a lettuce leaf! Any way you eat it, you’ll get rave reviews!
• This taco pie recipe is layered like a taco but baked in pie form. A fun twist for taco Tuesdays!
• Walking tacos are fun little snack-size portable tacos in a bag with crushed chips, taco meat, and all your favorite fixings conveniently enjoyed straight from the bag with a spoon or fork.
• These taco empanadas are super easy to make, kid-friendly, and the perfect way to use up leftover taco meat.
• This creamy Shrimp Salad is tossed together with mayo, horseradish sauce, fresh dill, shallots, celery, and plenty of juicy seasoned shrimp all made in 20 minutes from start to finish.

Taco Pasta Salad

This taco pasta salad is loaded with ground beef, juicy tomatoes, black beans and lots of cheese. Cold pasta salad makes a great dish for your next party!

5 from 73 votes

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Course: Salad

Cuisine: American

Servings: 8

20 minutes mins

Calories: 462

Author: Amanda Davis

Ingredients

• ▢ 8 oz short pasta
• ▢ 1 lb lean ground beef
• ▢ ¼ cup finely chopped onion
• ▢ 2 tablespoons taco seasoning 1 packet
• ▢ 2 cups halved cherry tomatoes
• ▢ 1 cup 4 oz shredded cheddar cheese
• ▢ 15 oz black beans, drained and rinsed
• ▢ 1 cup French or Catalina dressing

Things You'll Need

• ▢
  Cheese grater
• ▢
  Chef's knife
• ▢
  Mixing bowls
• ▢
  Colander

Before You Begin

• To add a little crunch. grab a bag of corn chips or tortilla chips and crumble some on top. 
• Another great addition would be sliced green onions sprinkled on top with a light squeeze of fresh lime juice. 
• Toss the taco pasta salad in a creamy French dressing, stir well to combine. You can also use Catalina dressing. 
• You can use any short noodles you like just be sure to cook the pasta according to package instructions. 
• You can also get creative with other mix-ins. Diced avocado, jarred jalapeño slices or corn kernels would be some great options.
• For a little extra flavor, add chopped onion or green pepper to the ground beef while preparing the taco meat. Leave the beef a little chunky for a heartier salad.

Instructions

• Cook pasta according to package instructions; drain and rinse in cold water.
• While pasta is cooking, in a large skillet, brown the beef. Drain excess oil, if any, then add onion and taco seasoning. Cover and cook over low heat until onions are soft; let cool.
• In a large bowl, combine the taco meat, pasta, tomatoes, cheese and beans. Stir well to combine then toss with dressing. Cover and chill until ready to serve.

Nutrition

Serving: 1cup | Calories: 462cal | Carbohydrates: 41g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 443mg | Potassium: 571mg | Fiber: 5g | Sugar: 7g | Vitamin A: 525IU | Vitamin C: 10.2mg | Calcium: 139mg | Iron: 3.5mg

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This post originally appeared on this blog on Jul 28, 2017.