Taco Pasta Salad
Updated Apr 03, 2026
This taco pasta salad recipe is made with rotini, seasoned beef, black beans, corn, cheddar, and a creamy salsa dressing. Easy and filling.
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Taco pasta salad is the best side dish!
Taco pasta salad is one of those recipes that sounds a little random until you eat it, and then it makes perfect sense. You get the taco meat, beans, cheese, salsa, and all the cold pasta salad stuff in one bowl, so it works as a full dinner but still has that easy summer potluck kind of feel.
I love a good pasta salad in the summer, and this taco pasta salad is one I come back to a lot because it’s easy, filling, and everybody will eat it. My kids like it, the grown-ups like it, and it works for anything from a regular dinner to having people over without me needing to make a bunch of other stuff.
Happy Cooking!
– Yumna
Taco Pasta Salad Ingredients
- Pasta: Rotini works well here because the dressing and taco meat cling to all the twists, but other short pasta shapes like shells or fusilli work too. Cook it just to al dente so it does not get too soft once everything is mixed together. A quick rinse under cold water is enough to cool it down.
- Taco meat: The olive oil, onion, lean ground beef, water, tomato paste, taco seasoning, and salt all cook together for the meat mixture. Finely chop the onion so it mixes in better and does not leave big chunks throughout the salad. Using lean beef keeps the pasta salad from getting greasy, but if you use beef with more fat, drain it well before adding the seasoning. Let the taco meat cool slightly before tossing it with the rest so it does not melt the cheese or make the dressing too loose.
- Creamy taco pasta salad dressing: The salsa, sour cream, and lime juice get mixed together for the dressing. Use a thicker salsa so the pasta salad does not get watery. If your salsa is very salty, hold back a little on the added salt in the meat and taste at the end. If you’re feeling ambitious, you can make homemade salsa. Sour cream keeps it creamy, but plain Greek yogurt can work if needed. Fresh lime juice is best here.
- Mix-ins: The black beans, corn, shredded cheddar cheese, Roma tomatoes, and green onions get stirred in at the end. Drain and rinse the beans well so they do not muddy the dressing. Thaw the corn first so it does not water down the salad. Roma tomatoes work well because they are less watery than larger tomatoes. Add the cheese once the meat has cooled a bit, so it stays shredded instead of melting into the bowl.
How to Make Taco Pasta Salad
Taco Pasta Salad Recipe
Ingredients
- 1 pound rotini pasta
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 1 pound lean ground beef 90-95%
- ¼ cup water
- 2 tablespoons tomato paste
- 2 tablespoons taco seasoning
- ½ teaspoon salt or to taste
- 1 ½ cups salsa
- ¾ cup sour cream
- 2 tablespoons lime juice
- 15 ounce 1-can black beans drained and rinsed
- 1 cup frozen corn thawed
- 1 cup cheddar cheese shredded
- 2 Roma tomatoes chopped
- 4-6 green onions sliced
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse briefly under cold water to cool. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened. Add the ground beef and cook for 6-8 minutes, breaking it up, until browned and cooked through. Stir in the water, tomato paste, taco seasoning and salt. Simmer for 2–3 minutes until saucy and well combined. Remove from heat and let cool slightly.
- In a large bowl, whisk together the salsa, sour cream, and lime juice until well combined.
- Add the cooked pasta, taco meat, black beans, corn, shredded cheese, tomatoes and green onions to the bowl. Toss until everything is evenly coated. Taste and adjust seasoning as needed. Serve right away or refrigerate for up to 2 hours before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add mix-ins: Cherry tomatoes, diced avocado, shredded romaine lettuce, and pickled red onions are nice additions.
- Top it with a crunch: Crushed tortilla chips, corn nuts, or Fritos would taste great.
- Try different dressings: Instead of salsa, sour cream, and lime juice, try avocado crema or a cilantro-lime dressing.
Recipe Tips
- Let the beef cool slightly. If you mix it into the taco pasta salad while it’s hot, it can wilt the fresh ingredients and make the dressing greasy.
- Chill the pasta salad. You can serve it right away, but I like to let it sit in the fridge for at least 30 minutes to help the flavors come together.
Serving Ideas
- Grilled fruit: Grilled Pineapple, Grilled Peaches, Grilled Fruit Kabobs
- Light salads: Mexican Street Corn Salad, Watermelon Cucumber Salad, Avocado Mango Salad
- Sandwiches: Grilled Chicken Sandwich, BBQ Chicken Sandwich, Veggie Grilled Cheese Sandwich
FAQs
Yes! It tastes even better when you let the flavors meld together in the fridge. I don’t recommend making it more than 24 hours in advance, though.
Yes, rinse it briefly with cold water. This stops the cooking and helps cool the pasta quickly before mixing it with the other ingredients.
You likely overcooked the pasta. Make sure you cook it to just al dente.
Stir in a splash of lime juice and give it a good stir before serving.
Comments
This salad was great! I eat for health and to keep my weight down and this is all the right notes for me in flavor, easy to put together, and yummy. I used my dried beans to make this as I prefer the flavor of fresh cooked beans. I used a red bell pepper for color and multi-colored cherry tomatoes. The dressing was perfect.
Yay!! So happy you liked it, Karen! Your tweaks sound great!