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:
How to Make Taco Pasta Salad
- 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.
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!
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!
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItServings: 8
20 mins
Calories: 462
Ingredients
- 8 oz short pasta
- 1 lb lean ground beef
- 1/4 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
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.
Video
Expert Tips & FAQs
- 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.
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
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandaFormaro or tag #AmandasCookin!
This post originally appeared on this blog on Jul 28, 2017.
Rebekah Garcia
Blogger at Kitchen Gidget
Rebekah Garcia is the food blogger behind Kitchen Gidget. She creates recipes influenced by her Midwestern roots, Hispanic heritage and insatiable sweet tooth. When she’s not cooking, you can find her at the beach with a good book. She is married to the man of her dreams and home is where the military sends them. She believes food is better when shared…unless it’s the last bite!
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Michelle K Drozdibob says
I read your opening comment about the lettuce and it made me giggle. I also do not like soggy lettuce! I have been making this recipe for a long time and love it! I do not put lettuce in it either! Mix everything else together and put it in the fridge to chill. Coarsely chop a head of iceberg lettuce (and/or romaine) and rinse in cold water. Put it in a bowl to chill in fridge. To serve put a nice mound of lettuce (crispy) on your plate and the pasta taco or taco pasta on top. Additional dressing if needed. YUM!!!
Becca says
Made this for my boyfriends meal prep and he loved it! It was very tasty! I used ground turkey instead of beef.
Megan says
This is very similar to a taco salad recipe I grew up eating! Only 2 subs are original taco flavored Doritos instead of pasta, and kidney beans instead of black beans! I can’t wait to try with pasta instead! Thank you!
Veronica A. says
This was very strange. None of us liked it. The Catalina dressing mixed with taco seasoning is very odd.
Amanda Formaro says
Sorry it didn’t fit your tastes!
LORRI FERREIRA says
Tweeked it a bit and we enjoy it regularly. Instead of tomatoes and dressing I use salsa. The pasta and meat is warm, onions, peppers, beans, cheese and olives are not….it is soooo good!
Amanda Formaro says
So glad you enjoy it, thank you!
Linda C says
I made this dish today. My son, two grandsons and I really enjoyed it. Thanks for the recipe! I’ll make it again.
Amanda Formaro says
So glad you enjoyed it Linda, thank you!
Ashlea says
Defiantly going to try this for my next potluck, but with western dressing instead.
Kathy says
Thanks, Amanda!! i made this last night and we all loved it!!