Taco Pasta Salad

This delicious twist on a taco salad is one of my favorite recipes. Full of seasoned ground beef, green peppers, and tangy Catalina dressing (or French dressing if you prefer), this taco pasta salad recipe is ready to serve in no time!

Taco Pasta Salad Recipe

Whether you’re looking for a quick weeknight dinner or a dish to take to your next get together, taco pasta salad is sure to be a hit. Just make sure to budget in a bit of chill time before this taco salad is ready to serve, as it’s best eaten cold.

Pasta salad is a staple in my kitchen because it’s so easy to make it with your favorite ingredients. If you have picky eaters, or a bunch of leftovers to use up, a pasta salad recipe will full you up.

This is one of my favorites because it’s full with flavor, thanks to the taco spiced ground beef, black beans, and peppers. I hope you love it, too.

Some of my other favorite taco inspired recipes to make are my cheesy taco pasta, my black bean and corn salad, and this 7 can taco soup. Perfect for Taco Tuesday!

Ingredients Needed

Rotini pasta – Rotini works best in a pasta salad recipe, but any shape is fine. I like bowties for this too!

Lean ground beef – I usually use 93/7 ground beef, but your favorite is perfect. You can substitute ground turkey for a lower fat alternative.

Taco seasoning – A homemade version is best but you can also use any packet (1 oz) of your favorite brand.

Cherry tomatoes – You can use grape tomatoes too. If you can only find the larger ones, be sure to dice or chop into bite-sized pieces.

Bell peppers – I like green and red in this recipe but you can substitute a different color bell pepper or any other mild pepper.

Corn – A white sweet corn adds a variety of flavor profiles but use your favorite. If you use canned, drain and rinse before using.

Kidney Beans – I like to use dark red kidney beans, but you can use light red. Substitute black beans or even white Cannellini beans. Chickpeas work well too!

Green Onions – These add a pop of color and flavor. Slice thin before adding.

Catalina dressing – You may substitute French dressing or a Southwest dressing if you prefer.

Tortilla strips – If you don’t have tortilla strips, crushed Doritos taste great too.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Taco Pasta Salad

First: Bring a large pot of water to boil and cook pasta according to package instructions. Be sure not to overcook. Drain, rinse, and set aside.

Second: Preheat a large skillet over medium-high heat and cook beef until browned and no longer pink on the inside. Drain and set aside.

Third: Add taco seasoning and water (according to packet instructions) to the pan with the cooked ground beef and cook while stirring for an additional 3-5 minutes until sauce is thickened and meat is thoroughly cooked. Set aside and cool.

Fourth: Once seasoned ground beef is cool, place cooked pasta into a large bowl and add beef, corn, tomatoes, kidney or black beans, bell pepper, and scallions. Toss gently to combine.

Fifth: Add Catalina or French dressing, then toss gently again. Chill before serving.

Sixth: When ready to serve, stir once more and top with tortilla chip strips or crushed Dorito. Sour cream and nacho cheese make great toppings, too!

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long does it last?

Leftovers should be stored tightly sealed (use an airtight container) in the fridge and eaten within 3-5 days. Be sure to leave the tortilla chips off until just before serving, or they will get soggy in the fridge. 

Can I freeze it?

For best results, taco pasta salad should not be frozen. The pasta will get mushy. You can make the meat mixture, cook the pasta, and prep the veggies ahead of time.

Just store separately and then combine and add the dressing when you’re ready.

Taco Pasta Salad Variations

One of the best things about this taco salad recipe is that it’s so completely customizable. Here are some of the most popular variations from my readers: 

• For vegetarian taco pasta salad – substitute ground beef or ground turkey with chickpeas or garbanzo beans. You can also add extra black beans for a protein kick.
• For a party – Cook the pasta, keep the taco meat warm in a crock pot, and place toppings in bowls. Make a taco pasta salad bar. Such a fun idea for a Mexican themed party.
• For picky eaters – Try topping this taco salad with sour cream, nacho cheese, or even shredded cheddar cheese. Sliced black olives or avocado are great, too. 
• For extra fresh flavor – Add a squeeze of lime juice or freshly chopped cilantro just before serving.
• For those who don’t like Catalina dressing or French dressing – Substitute with mild salsa. Chunky salsa also adds a great texture!

Tips for No Leftovers

• This is a great make ahead recipe, as the taco salad only becomes more flavorful as it sits.
• It’s best to cook pasta to al dente, or the minimum amount of time recommended on the package.
• Leave tortilla strips off until ready to serve, so they don’t get soggy.
• Cover leftovers and store in the refrigerator for 3-5 days. Give a quick stir before serving leftovers.
• Serve chilled or room-temperature.
• Try this chicken and dumplings with tortillas if you really like tortillas!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

I hope you’ll enjoy this taco pasta salad as much as I do. It’s the perfect dish to serve at barbecues, potlucks, and picnics alike.

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