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Taco Pasta Salad Recipe

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3.9 from 14 reviews

This Taco Pasta Salad is a vibrant and flavorful dish perfect for lunch or a potluck. Combining tender rotini pasta with seasoned ground beef, fresh veggies, and a creamy, zesty dressing made with lime, mayo, and sour cream, it’s a delightful fusion of classic taco flavors and a refreshing pasta salad. Quick to prepare and easy to customize, this recipe serves 8 and can be enjoyed immediately for a creamy and satisfying meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Tex-Mex

Ingredients

Dressing

  • 1/2 cup mayo
  • 1/2 cup sour cream (can use light)
  • Zest of 2 limes (about 1/4 teaspoon zest)
  • Juice of 2 limes (about 2 tablespoons juice)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon paprika
  • 1 teaspoon Sriracha
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Pasta & Beef

  • 3 cups rotini pasta
  • 1 tablespoon olive oil
  • 1 pound lean ground beef (93/7)
  • 1 package taco seasoning (approximately 1 ounce)

Vegetables & Add-ins

  • 1 small red bell pepper, diced (about 3/4 cup)
  • 2 cups cherry tomatoes, halved or quartered
  • 1/3 cup thinly sliced green onions (about 3 green onions)
  • 1/3 cup finely chopped cilantro
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn (or fresh corn)

Instructions

  1. Make Dressing: Zest and juice the limes to obtain about 1/4 teaspoon zest and 2 tablespoons of juice. In a bowl, whisk together the mayo, sour cream, lime zest and juice, ground cumin, garlic powder, chili powder, paprika, Sriracha, salt, and pepper until smooth. Cover and refrigerate until ready to use.
  2. Make Pasta: Bring 8 cups of water to a boil in a large pot. Add 2 teaspoons of salt and the rotini pasta. Cook according to the package instructions until al dente. Drain the pasta and rinse under cold water for about 20 seconds to cool it down and stop further cooking. Allow the pasta to dry to avoid excess moisture in the salad.
  3. Cook Beef: Heat olive oil in a large pan over medium-high heat. Add the ground beef and let it sear undisturbed for a few minutes, then crumble it as it browns. Cook until no longer pink. Drain any excess grease, then stir in the taco seasoning and mix well. Remove from heat and let the beef cool to room temperature.
  4. Assemble Salad: In a large bowl, combine the cooled rotini pasta, cooled seasoned beef, diced red bell pepper, cherry tomatoes, sliced green onions, chopped cilantro, drained black beans, and corn. Gently toss everything together to distribute evenly.
  5. Add Dressing: Stir the dressing once more, then pour it over the salad just before serving. Toss gently to coat the salad evenly with the creamy dressing. Taste and adjust salt and pepper as needed. For a creamier texture, add additional mayo and sour cream incrementally until desired creaminess is reached. Serve immediately for best texture and freshness as the pasta absorbs the dressing over time and can dry out.

Notes

  • Use light sour cream and lean ground beef to reduce fat content without sacrificing flavor.
  • Fresh corn can be used instead of frozen corn for a sweeter taste; if using fresh, cook briefly before adding or add raw for a crunchier texture.
  • The salad is best served immediately once dressed; storing after dressing causes the pasta to soak up the dressing and the salad to dry.
  • Adjust the amount of Sriracha to control heat level according to personal preference.
  • To make the salad vegetarian, omit the ground beef and increase black beans or add other protein alternatives.

Find it online: https://cheftinaskitchen.com/taco-pasta-salad-recipe/