Taco Pasta Salad – A Flavor-Packed Twist on a Classic

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If you love tacos and pasta, this Taco Pasta Salad is the perfect combination of both! It’s loaded with bold flavors, fresh ingredients, and a creamy dressing that ties everything together. Whether you’re looking for a quick lunch, a side dish for a BBQ, or a potluck favorite, this dish is sure to be a hit.

Why You’ll Love This Recipe

  • Bold & Zesty – A mix of taco flavors with the creamy dressing.
  • Quick & Easy – Ready in just 25 minutes with simple ingredients.
  • Perfect for Meal Prep – Stays fresh for days in the fridge.
  • Crowd-Pleaser – Ideal for gatherings, BBQs, and potlucks.

Ingredients

For the Salad:

  • 12 oz rotini or penne pasta
  • 1 lb ground beef or ground turkey
  • 1 packet (1 oz) taco seasoning
  • ½ cup water
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • ½ cup red bell pepper, diced
  • ½ cup shredded cheddar cheese
  • ¼ cup red onion, diced
  • ¼ cup sliced black olives (optional)

For the Dressing:

  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup salsa
  • 1 tbsp lime juice
  • ½ tsp garlic powder
  • ½ tsp cumin
  • Salt and pepper to taste

For Garnish:

  • ¼ cup chopped fresh cilantro
  • ½ cup crushed tortilla chips
  • ½ cup diced avocado (optional)

Step-by-Step Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Drain, rinse with cold water, and set aside.

Step 2: Prepare the Taco Meat
In a large skillet over medium heat, cook the ground beef until browned.
Drain excess grease, then add taco seasoning and ½ cup water.
Simmer for 5 minutes until thickened. Remove from heat and let cool.

Step 3: Make the Dressing
In a small bowl, whisk together sour cream, mayonnaise, salsa, lime juice, garlic powder, cumin, salt, and pepper.

Step 4: Assemble the Salad
In a large bowl, combine cooked pasta, cooled taco meat, cherry tomatoes, black beans, corn, bell pepper, cheddar cheese, red onion, and black olives.
Pour the dressing over the salad and toss until evenly coated.

Step 5: Serve & Enjoy
Garnish with chopped cilantro, crushed tortilla chips, and diced avocado if using.
Serve immediately or chill for 30 minutes before serving.

Serving Suggestions

  • Make it a Meal – Add grilled chicken or shrimp for extra protein.
  • Pair with Guacamole – Serve with fresh guacamole and tortilla chips.
  • Spicy Kick – Add jalapeños or hot sauce for extra heat.

Tips for the Best Taco Pasta Salad

  • Use Fresh Ingredients – Fresh corn, tomatoes, and avocado enhance the flavor.
  • Chill for Best Flavor – Letting the salad sit allows the flavors to meld.
  • Customize Your Protein – Swap beef for turkey, chicken, or black beans for a vegetarian option.
  • Make It Ahead – Stays fresh for up to 3 days in the fridge.

Storage & Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Avoid Freezing: The texture may become soggy when thawed.
  • Reheating Tip: Enjoy cold or let sit at room temperature before serving.

FAQs

Can I make this ahead of time?
Yes! Prepare everything in advance and store it in the fridge. Just add the tortilla chips before serving.

Can I make this gluten-free?
Absolutely! Use gluten-free pasta and check the taco seasoning label for gluten-free ingredients.

What can I use instead of mayonnaise?
Swap it with Greek yogurt for a lighter dressing.

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