Home > Salads > Taco Pasta Salad Taco Pasta Salad July 11, 2020 | 16 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Taco Pasta Salad is a simple yet tasty combination of al dente pasta, taco-seasoned meat, crisp iceberg lettuce, black beans, and fresh vegetables. It’s topped with a homemade chili-lime dressing that adds a perfect zesty touch. Taco Pasta Salad I have a deep-seated love for tacos, which is evident from the wide range of taco recipes on this site, including everything from Meatless Healthy Tacos to Shrimp Tacos to this Chicken Taco Salad to Taco Bowls. Hence, the creation of the Taco Pasta Salad was almost inevitable. Introducing: Taco Pasta Salad. This isn’t your typical taco salad loaded with commercial dressings like Catalina or French, crushed chips, and packaged cheddar. Those have never quite appealed to me, primarily due to my preference for more homemade flavors over store-bought dressings. This inspiration led to the creation of this salad, combining taco-seasoned ground beef, crisp iceberg lettuce, black beans, veggies, fresh herbs, and a standout creamy chili-lime dressing. Ingredients In Taco Pasta Salad Dressing Ingredients: Mayonnaise and Sour Cream: Provide a creamy base for the dressing. Lime Juice and Zest: Add freshness and a tangy citrus flavor. Ground Cumin, Garlic Powder, Chili Powder, Paprika: Contribute warmth and depth. Hot Sauce/Sriracha: Offers a spicy kick. Salad Ingredients: Farfalle/Bowtie Pasta: Acts as the carbohydrate base, adding texture and substance. Olive Oil: Used for cooking the beef, adds richness. Lean Ground Beef: Provides protein and is seasoned with taco seasoning for a savory taste. Taco Seasoning: Infuses the beef with a bold, Mexican-inspired flavor. Iceberg Lettuce, Red Bell Pepper, Green Onions, Cilantro: Add crunch, color, and freshness. Cherry Tomatoes: Bring juiciness and a touch of sweetness. Black Beans and Corn: Together, these add a combination of protein, fiber, and a sweet crunch, enhancing the salad’s heartiness and texture. How To Make Taco Pasta Salad Dressing: Whisk together mayonnaise, sour cream, lime juice, lime zest, cumin, garlic powder, chili powder, paprika, hot sauce, salt, and pepper. Refrigerate until needed. Pasta: Cook farfalle pasta as per package instructions, salt the water generously. Drain, rinse under cold water, and let it dry. Beef: In a skillet, heat olive oil, cook ground beef until browned, then drain fat. Stir in taco seasoning and cool to room temperature. Salad Assembly: Combine cooled pasta, beef, chopped lettuce, bell pepper, green onions, cilantro, halved cherry tomatoes, black beans, and corn in a bowl. Finish: Pour dressing over the salad, toss gently, and adjust seasonings to taste. Serve immediately. QUICK TIPTaco Pasta Salad uses a homemade dressing and a packet of taco seasoning for simplicity. For a homemade alternative, mix together 1 tbsp chili powder, 1 tsp each of cumin and paprika, and 1/2 tsp each of onion powder, garlic powder, dried oregano, salt, pepper, with an optional 1/2 tbsp of beef bouillon powder. Use this mix instead of the packet when seasoning the beef. Tips For Success Choose Textured Pasta: Use pasta like bowtie, miniature shells, rotini, or fusilli that can hold the chili-lime dressing well. Measure Pasta: Only use 3 cups of pasta, not the entire box. Salt the Pasta Water: Salt the water well while cooking the pasta to enhance flavor, as cold pasta can taste muted. Adjust salt in the finished dish if needed. Make Dressing in Advance: Prepare the dressing beforehand for better flavor and chill it. Assemble Just Before Serving: Combine the salad and dressing right before eating to prevent the lettuce from wilting. If prepping ahead, keep them separate and dress only what you’ll eat immediately. More Pasta Recipes: Italian Pasta Salad Asian Pasta Salad Pasta Salad Broccoli Grape Pasta Salad Greek Pasta Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Taco Pasta Salad 5 from 4 votes - Review this recipe This Taco Pasta Salad is a simple yet tasty combination of al dente pasta, taco-seasoned meat, crisp iceberg lettuce, black beans, and fresh vegetables. It's topped with a homemade chili-lime dressing that adds a perfect zesty touch. SAVE TO RECIPE BOX Print Recipe Taco Pasta Salad 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Taco Pasta Salad is a simple yet tasty combination of al dente pasta, taco-seasoned meat, crisp iceberg lettuce, black beans, and fresh vegetables. It's topped with a homemade chili-lime dressing that adds a perfect zesty touch. Course Main Course, Salad Cuisine American, Mexican Keyword Chicken Taco Pasta Salad Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 8 -10 as a side (4-6 as a meal) Chelsea Lords Calories 583kcal Author Chelsea Lords Cost $5.54 IngredientsDressing ▢ 1/3 cup full-fat mayonnaise▢ 1/3 cup sour cream (can use lite or fat-free)▢ 3 tablespoons freshly squeezed lime juice + 1/2 teaspoon lime zest▢ 1/4 teaspoon EACH: ground cumin and garlic powder▢ 1/2 teaspoon EACH ground chili powder, paprika▢ 1 teaspoon hot sauce or sriracha sauce▢ 1/4 teach each: fine sea salt and pepperSalad▢ 3 cups farfalle/bowtie pasta▢ 1 tablespoon olive oil▢ 1 pound (16 oz.) lean ground beef▢ 1 package (1 oz.) taco seasoning mix▢ 3 cups iceberg lettuce▢ 1 small red bell pepper, (~3/4 cup) chopped into small pieces▢ 2 cups cherry tomatoes, halved or quartered▢ 1/3 cup thinly sliced green onions (~3 onions)▢ 1/3 cup finely chopped cilantro▢ 1 can (15 oz.) black beans, drained and rinsed▢ 1 cup frozen or fresh corn, thawed or cut off the cob (See Note 1)US - Metric USMetric InstructionsDRESSING: Combine all of the dressing ingredients in a bowl. Whisk together until smooth. Cover and refrigerate until ready to use.PASTA: Prepare the pasta according to package directions (don't cook all the pasta; only use 3 cups!). Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water). Don't forget to salt the pasta water or the whole salad will taste under-seasoned. Drain pasta, rinse under cold water, let cool and allow to dry.GROUND BEEF: Heat 1 tablespoon olive oil in a large skillet. Add in the beef and cook, crumbling as you go, until browned and cooked through. Drain off any fat as needed. Add in the taco seasoning and stir until coated. Set aside to cool to room temperature.SALAD ASSEMBLY: Stir together the cooled pasta and cooled beef mixture, lettuce, chopped peppers, quartered cherry tomatoes, thinly sliced green onions, finely chopped cilantro, drained and rinsed black beans, and corn (See Note 1). Gently toss to combine. DRESSING: Give the dressing another quick stir and then pour over the salad. Gently toss to combine. Taste and adjust any seasonings to personal preference, adding more salt and/or pepper as needed. Enjoy immediately!STORAGE: Salad is best enjoyed soon after being dressed; it does not sit well with the dressing. Video Recipe NotesNote 1:Â Corn: If using frozen corn, I recommend letting it thaw and then cooking in a dry skillet to slightly char it. For fresh corn, cut the kernels off the cob and add straightaway to the salad, or it can be grilled first. To see grilling directions, follow the directions in this Elote recipe. Nutrition FactsServing: 10servings | Calories: 583kcal | Carbohydrates: 84g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 707mg | Potassium: 834mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2601IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
What a terrific recipe! I am a huge fan of pasta salads, especially for a summer barbecue. This is definitely a fantastic version 🙂 Reply
Oh, I love this! Pasta and tacos. <3 I love any excuse to eat them together in the same meal! All of your quick and easy meals always look so great, Chelsea! 🙂 Reply
This recipe is so delicious and easy to make. Instead of a side dish, we ate it for our main course. I used spiral pasta, it turned out great. I’m sure it will be a repeated favorite. Oh, I added Doritos for that crunch we all like. Reply
this looks great but not a a fan at all of mayonaisse…can i just double the sour cream ot use plain yogurt in place of mayo? Reply
I haven’t tried anything in place of the mayo so I’m not really sure what would work well. Extra sour cream might be okay, but I imagine it would make the dressing more sour and acidic than it should be. Reply
This is a great summer dish! Thanks to the note about the dressing, we didn’t dress the whole dish since we knew we’d have leftovers. The change I’d make for my fam in the future is to omit the lettuce until we got ready to eat. Add the lettuce to the bowl/plate, then add the pasta salad to that. No more wilted lettuce in the leftovers. If you’re in a hurry and don’t have time to make the dressing, a chipolte ranch from the grocery store also pairs well with it! Reply