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A platter of taco pasta salad with macaroni, ground meat, lettuce, tomatoes, corn, red onion, cilantro, and lime wedges.
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Taco Pasta Salad

This Taco Pasta Salad is packed with everything I love about tacos – seasoned beef, cheese, and a little crunch from the chips on top. The creamy salsa dressing gives it a fresh, zesty flavor. It’s perfect for busy weeknights or summer cookouts.
Prep Time20 minutes
Cook Time10 minutes
0 minutes
Total Time30 minutes
Course: Salad
Cuisine: American, Mexican
Servings: 8 servings
Calories: 630kcal
Author: Love Keil

Ingredients

For the Salad

  • 12 oz pasta uncooked (I like to use gluten free elbows pasta)
  • 2 lb ground beef
  • 4 tablespoons taco seasoning
  • sea salt to taste
  • 15 oz corn drained and rinsed
  • 13 oz black beans or kidney beans, drained and rinsed
  • 1 cup cherry tomatoes cut into 4 pieces, more if desired
  • 1 cup cheddar cheese shredded, (regular or dairy-free cheese)
  • 1 green bell pepper diced, or any color
  • 1 small red onion diced
  • 2 cups lettuce chopped
  • ¼ cup cilantro chopped, plus more for garnish

For Salsa Dressing

For Serving

  • jalapeno sliced
  • tortilla chips or nacho cheese chips, crushed
  • extra cilantro
  • avocado

Instructions

  • Cook the pasta according to package directions. Drain and rinse under cold water. Set aside to cool.
  • Brown the ground beef in a skillet over medium-high heat. Drain excess grease and stir in the taco seasoning and season with sea salt, to taste. Let cool slightly.
  • In a measuring cup, whisk together the mayonnaise, salsa, lime juice, and taco seasoning until smooth. Season with sea salt to taste and mix again.
  • On a large platter or mixing bowl, combine the cooked pasta, seasoned beef, corn, black beans, tomatoes, cheese, red onion, and cilantro.
  • Pour the dressing over the salad and toss until everything is evenly coated. Fold in the chopped lettuce just before serving. Garnish with fresh cilantro, extra cheddar cheese, crushed chips, sliced jalapeno and avocado wedges for a colorful presentation. Enjoy!

Notes

  • Cool the pasta completely before adding the dressing to prevent it from becoming oily or separating.
  • Use a thick, chunky salsa for the best texture and flavor.
  • Reserve a few tablespoons of dressing to stir in before serving if making ahead.
  • Add chips just before serving to keep them crunchy.
  • Dice the avocado right before serving to prevent browning.
  • This salad tastes even better after chilling for 30 minutes to allow the flavors to meld.
  • For extra spice, add diced jalapeños or use a medium or hot salsa.
  • Ground turkey or shredded chicken can be substituted for the ground beef.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad thickens after chilling, stir in a spoonful of salsa or a splash of lime juice before serving.

Make-Ahead Tip

Prepare the pasta, taco meat, vegetables, and dressing up to 1 day in advance. Store separately and combine before serving for the freshest texture.

Nutrition

Calories: 630kcal | Carbohydrates: 29g | Protein: 30g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 717mg | Potassium: 860mg | Fiber: 7g | Sugar: 6g | Vitamin A: 899IU | Vitamin C: 13mg | Calcium: 156mg | Iron: 4mg