Taco Pasta Salad
A colorful, hearty Taco Pasta Salad that combines the comfort of pasta with bold taco flavors, perfect for potlucks and weeknight dinners.
Ingredients
Main Ingredients
- 8 oz Pasta (rotini or shell) These shapes hold onto the dressing and toppings perfectly.
- 1 lb Ground Beef Can be substituted with turkey or plant-based option.
- 1 packet Taco Seasoning Can use homemade mix for added flavor.
- 1 cup Cherry Tomatoes, halved Any color will work—red, yellow, or heirloom.
- 1 cup Corn Canned, frozen, or fresh adds flavor and crunch.
- 1 cup Black Beans, rinsed and drained Adds texture and protein.
- 1 cup Shredded Cheese Cheddar or a Mexican blend is recommended.
- 1 cup Crushed Doritos Adds crunch; use your favorite flavor.
- 1/2 cup Ranch Dressing
- 1/4 cup Salsa Magical elixir that ties flavors together.
- 1/4 cup Diced Bell Peppers Use a mix for colorful appeal.
- Salt and Pepper To taste.
Instructions
Cooking
- Cook the Pasta: Boil salted water, add pasta for 8-10 minutes, then drain and rinse with cold water.
- Brown the Beef: Sauté ground beef in a skillet until browned, drain excess fat, add taco seasoning and a splash of water, simmer for 5 minutes.
- Mix it All Together: In a large bowl, combine cooled pasta, seasoned beef, cherry tomatoes, corn, black beans, shredded cheese, and bell peppers.
- Whisk the Dressings: In a separate bowl, whisk ranch dressing and salsa until smooth.
- Dress the Salad: Pour dressing over the pasta mixture and toss gently; season with salt and pepper to taste.
- To Chill or Serve: Serve immediately or cover and chill in the fridge for about an hour for flavors to meld.
Notes
Serve with extra cheese and crushed Doritos on top. Pair with tortilla chips and salsa or a dollop of sour cream for a creamier bite. Store leftovers in an airtight container in the fridge for 3-4 days.