Taco Pasta Salad
Taco Pasta Salad is a smart way to shake up Taco Tuesday, especially when it’s too hot for a heavy meal. It’s got all the bold flavors you’d expect—just in a chilled, fresh format that makes dinner feel easy and different. Perfect for light dinners or easy lunches, this salad does it all.
The seasoned beef brings a little heat and the pasta holds it all together with the BBQ dressing. You get crunch from the onion and jalapeño, sweetness from the corn, and a tangy finish from the lime.
It’s perfect for nights when you want something that feels lighter but still fills everyone up. Bring it to potlucks, serve it at cookouts, or prep it ahead and keep it chilled for easy lunches during the week.
What You Need To Make This Taco pasta Salad
To make sure you’re ready to cook when it’s time add these items to your shopping list. Then you’re ready to cook this whenever the mood strikes.
- uncooked rotini pasta
- ground beef
- taco seasoning
- cherry tomatoes
- fresh cilantro
- canned corn, drained and rinsed
- canned beans, drained and rinsed
- sharp cheddar cheese, shredded
- red onion
- fresh jalapeño
- lime juice
- plain yogurt
- BBQ sauce
- mayonnaise
- brown sugar
- Worcestershire sauce
- salt
- pepper
Change It Up!
You can serve this with salsa, sour cream, or crushed tortilla chips to top the salad. Even chopped cilantro or green onions as a topping is nice. This is fun and let’s everyone make their plate their own.
Make it meat-free by skipping the beef and doubling the beans or adding grilled veggies instead. Use any other kind of cheese you like for this salad, pepperjack is a nice touch.
And if you don’t want to try the bbq dressing and need a safer dressing idea try mixing salsa and sour cream together and drizzle it over the pasta.
If regular gluten pasta is not your thing you can use banza pasta, gluten free pasta or any other pasta you like and enjoy eating. Be aware that just because I’ve suggested these alternative, various pastas may not hold up like regular pasta.
If you want to change the pasta and make it for a crowd be sure to try it beforehand so you know how it works. It may taste different, or the pasta may not hold up to being made in advance let to sit.
Make This Salad For taco Tuesday!
This salad is a fun spin on tacos for Taco Tuesdays. If you like that idea try making Enchilada Meatballs or this easy Chicken Fajita Casseroles. They get the gist of Taco Tuesday without the same boring tacos every single time.
How To Store Leftovers
Keep it in an airtight container in the fridge. It’ll hold up well for a couple of days, especially if you wait to stir in extra toppings until serving time.
This salad is also perfect for meal prepping. Simply prepare it, divide it between lunch containers, seal with the lid, and chill. Take one for lunch and enjoy an easy, premade lunch.
Taco Pasta Salad
Ingredients
For the salad:
- 12 oz uncooked rotini pasta
- 1 lb ground beef
- 1 (1 oz) packet taco seasoning
- 10 oz cherry tomatoes, halved
- 2 tbsp fresh cilantro, chopped
- 1 cup canned corn, drained and rinsed
- 1 cup canned beans (black or pinto), drained and rinsed
- 1 cup sharp cheddar cheese, shredded
- 1 small red onion, diced
- 1 fresh jalapeño, seeded and diced
- Juice from 1 lime
For the BBQ dressing:
- ½ cup plain yogurt
- ½ cup BBQ sauce
- ½ cup mayonnaise
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp pepper
Instructions
- Heat a large skillet over medium-high heat
- Add the ground beef and cook for 7–10 minutes until browned, breaking it apart as it cooks
- Drain any excess grease and stir in the taco seasoning
- Add 1 tbsp of water if needed to help thin the seasoning
- Bring a large pot of salted water to a boil
- Cook the rotini pasta according to package instructions, then drain and rinse under cold water
- In a small bowl, whisk together all the BBQ dressing ingredients until smooth
- In a large mixing bowl, combine the pasta, cooked beef, cherry tomatoes, corn, beans, cheese, red onion, jalapeño, and lime juice
- Pour the BBQ dressing over the salad and toss until evenly coated
- Garnish with chopped cilantro and serve with lime wedges if desired
