This Taco Pasta Salad is an easy, hearty dish that comes together quickly for busy weeknights, potlucks, or casual gatherings. Made with pasta, seasoned beef, fresh toppings, and crunchy corn chips, it’s a simple meal the whole family will enjoy.
For a warm and cheesy dinner version, try this cheesy taco pasta.
Holly’s Recipe Highlights: Taco Pasta Salad
Flavor: Creamy, savory, tangy, and loaded with fresh crunch in every bite.
Why Make It: This easy recipe has all the flavors of your favorite tacos in a hearty pasta salad that works as a main dish or side dish.
Time-Saving Tip: Using bagged shredded lettuce and pre-shredded cheese makes this a quick, stress-free meal for busy nights.
Serving Suggestions: I love to serve this with a side of grilled corn guacamole, homemade salsa, corn kernels, black beans, black olives, and a dollop of sour cream.
Total Time: 30 Mins Serving: 8 Cooking Method: Stovetop
Ingredient Notes
- Pasta: Rotini pasta is perfect for this salad because of all the ridges that catch the dressing and seasoning in every bite. Just cook it al dente, so it stays nice and firm once chilled.
- Ground Beef: Lean ground beef makes this salad hearty without feeling too heavy. For a lighter version, ground turkey or chicken works just as well.
- Taco Seasoning: This adds quick, easy flavor to the beef. A packet is the fastest option, but homemade taco seasoning works great too.
- Tomatoes: Cherry tomatoes add fresh, juicy bites to the salad, and since they hold their shape well, they won’t make the pasta salad watery like larger chopped tomatoes can.
- Cheese: Shredded cheddar adds that classic taco-style cheesy bite, but Monterey Jack, Colby Jack, or a Mexican cheese blend are all great options, too.
- Lettuce: Shredded iceberg lettuce adds that classic crisp taco-salad crunch. Keep it separate until serving to help it stay fresh and crunchy.
- Dressing: Catalina dressing brings a sweet, tangy finish that ties everything together in classic taco-pasta style.
- Chips: Corn chips or tortilla chips add the perfect crunch right before serving, and nacho cheese chips can be used if you want a bolder, more savory bite.
How to Make Taco Pasta Salad
- Prepare the pasta (full recipe below).
- Brown the beef, drain well, and season with taco seasoning. Cool.
- Toss pasta, beef, tomatoes, cheese, green onions, and Catalina dressing.
- Serve over shredded lettuce and top with corn chips or tortilla chips.
Storing Leftovers
- Storing Leftovers: Keep leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the lettuce and chips separate whenever possible so they stay crisp.
- For Make-Ahead Prep: Cook the pasta and beef, chop the vegetables, and store everything separately. Toss the pasta, beef, cheese, tomatoes, onions, and dressing before serving, then add the lettuce and chips last.
- To Serve Leftovers: Enjoy cold from the refrigerator. Add a little extra Catalina dressing and fresh chips to bring back the texture.
Easy Potlucks Salads
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Taco Pasta Salad
Equipment
Ingredients
- 2 cups rotini pasta
- 1 pound lean ground beef
- 1 (1 ounce) packet taco seasoning about 2 tablespoons
- 2 cups cherry tomatoes halved
- 1 cup shredded cheddar cheese
- 8 ounces shredded iceberg lettuce
- 2 green onions sliced
- 1 cup Catalina salad dressing
- 2 cups corn chips or tortilla chips, for serving
Instructions
- In a medium pot of salted water, cook the pasta according to package directions. Drain well and rinse under cold water.
- Meanwhile, in a 10-inch skillet, cook the beef over medium-high heat until no pink remains, breaking it up with a spoon. Drain any fat and break it into crumbles. Drain again. Stir in the taco seasoning and water (per the package directions). Cook until the water has evaporated and let the beef cool.
- In a large bowl combine the pasta, meat, tomatoes, cheese, green onion, and Catalina dressing; toss well to coat.
- To serve, place the shredded iceberg on a serving plate, top with the pasta salad and corn chips (or tortilla chips).
Notes
- Optional additions or toppings: Cilantro, black olives, black beans, corn kernels, sour cream.
- Leftovers will keep in the refrigerator for up to 3 days. Keep the chips and the lettuce separate while storing, and add just before serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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