Taco Pasta Salad Recipe – A Cold Pasta Salad that’s about to become your new summer obsession! You know those days when you crave something satisfying, bursting with flavor, but absolutely *no* hot stove involved? Well, that’s precisely when this dish swoops in to save the day.
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This Taco Pasta Salad Recipe – A Cold Pasta Salad is inspired by countless summer picnics and potlucks. It’s a dish where vibrant Mexican flavors meet the comforting texture of pasta. It’s so easy to make and perfect for those hot Summer Meals. Get ready to dive into a bowl of deliciousness that’s both refreshing and filling. Now, let’s get cooking!
Why You Will Love This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
This Taco Pasta Salad is comfort in a bowl and incredibly easy to throw together. It’s a fantastic make ahead meal, perfect for busy weeknights or weekend gatherings. The flavor combination is simply irresistible. The zesty taco seasoning, creamy dressing, and fresh veggies create a symphony of tastes and textures that dance on your palate.
Plus, it’s a total crowd pleaser. I’ve never brought this to a potluck and *not* had people asking for the recipe. And honestly for me? I love that it doesn’t require me to turn on the oven. During the summer heat that is a major win.
Ingredients Needed for This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
Here’s what you’ll need to whip up this amazing Taco Pasta Salad Recipe:
- For the Pasta Salad:
* 1 pound pasta (rotini, shells, or your favorite shape)
* 1 pound ground beef, cooked and drained
* 1 packet taco seasoning
* 1 cup cherry tomatoes, halved
* 1 cup black beans, rinsed and drained
* 1 cup corn, fresh or frozen (thawed)
* 1/2 cup red onion, finely chopped
* 1/2 cup cheddar cheese, shredded
* 1/4 cup cilantro, chopped
- For the Dressing:
* 1 cup mayonnaise
* 1/2 cup sour cream or Greek yogurt
* 1/4 cup milk
* 2 tablespoons taco seasoning
* 1 tablespoon lime juice
* Salt and pepper to taste
How to Make This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
Ready to get started? Here’s how to make the best Taco Pasta Salad:
- 1. Cook the pasta: Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process; this ensures it doesn’t become mushy.
- 2. Brown the beef: In a large skillet, brown the ground beef over medium heat. Drain any excess grease.
- 3. Season the beef: Stir in the taco seasoning and a 1/4 cup of water. Simmer for 5 minutes, or until the mixture has thickened slightly. Let it cool down slightly.
- 4. Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, milk, taco seasoning, and lime juice until smooth. Season with salt and pepper to taste. This creamy taco dressing is the key!
- 5. Combine ingredients: In a large bowl, combine the cooked pasta, seasoned ground beef, cherry tomatoes, black beans, corn, red onion, cheddar cheese, and cilantro.
- 6. Add dressing: Pour the dressing over the pasta mixture and toss gently to combine. Make sure every piece is coated!
- 7. Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld together. Letting it sit in the fridge is crucial, trust me!
- 8. Serve: Before serving, give the salad another good toss and adjust seasonings if needed. Enjoy!
For a richer, creamier flavor, you can even check out this Creamy Ranch Taco Pasta Salad recipe. It is a flavorful dish that will surely impress your guest.
How to Serve This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
This Taco Pasta Salad is incredibly versatile. Serve it chilled as a main course for a quick lunch or dinner. It’s also a fantastic side dish at barbecues, potlucks, and picnics.
Consider topping it with a dollop of sour cream, a sprinkle of extra cheese, or a few slices of avocado for added flavor and texture. You can also crumble some tortilla chips on top for a crunchy element. For a spicier kick, add a dash of hot sauce or some pickled jalapeños.
How to Store This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
This salad is best stored in an airtight container in the refrigerator. It will keep for up to 3 to 4 days. The flavors actually get better as it sits!
I don’t recommend freezing this Taco Pasta Salad, as the pasta and dressing can change texture upon thawing.
Reheating isn’t necessary; it’s best served cold.
Tips to Make This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
- Pasta selection: Feel free to use your favorite type of pasta. Rotini, shells, bow ties, or penne all work well.
- Ground beef substitute: You can substitute the ground beef with ground turkey, shredded chicken, or even plant based ground beef for a vegetarian option.
- Vegetable variations: Add other veggies like bell peppers, cucumbers, or green onions to customize the salad to your liking.
- Dressing adjustments: If you prefer a tangier dressing, add more lime juice. For a sweeter dressing, add a little honey or agave nectar.
Follow us on Pinterest for more awesome recipes and Summer Meals ideas!
Helpful Notes for This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
- Make sure to drain the ground beef well to prevent a greasy salad.
- Rinsing the pasta with cold water after cooking is essential for preventing it from sticking together.
- Adjust the amount of taco seasoning to your taste. Some taco seasoning packets are spicier than others.
Did you know that there is also a Taco Pasta Salad A Flavorful Twist On Taco Night? If you’re tired of the same old taco recipes, this refreshing version is your answer.
Variation of This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
- Spicy version: Add a pinch of cayenne pepper or some chopped jalapeños to the dressing for a spicy kick.
- Creamy Avocado: Mash an avocado into the dressing with more milk or water to thin for better creaminess and even more robust flavor.
- Mexican Street Corn: Cut corn off the cob and lightly char broil it until slightly blackened.
How long does Taco Pasta Salad last in the fridge?
Taco Pasta Salad can last for 3-5 days in the refrigerator when stored properly in an airtight container. Be sure to check for any signs of spoilage before consuming.
Can I make Taco Pasta Salad ahead of time?
Yes, you can definitely make taco pasta salad ahead of time! In fact, it often tastes better after the flavors have had a chance to meld together in the fridge. Prepare it a day in advance for best results.
What kind of dressing is best for Taco Pasta Salad?
A creamy southwest dressing or a tangy Catalina dressing works wonderfully in Taco Pasta Salad. You can also create your own by combining sour cream or Greek yogurt with taco seasoning, lime juice, and a touch of honey.
What kind of pasta should I use for Taco Pasta Salad?
Smaller pasta shapes like rotini, penne, or elbow macaroni work best for taco pasta salad. These shapes hold the dressing and other ingredients well, ensuring a flavorful bite every time.
Conclusion
This Taco Pasta Salad Recipe – A Cold Pasta Salad is truly a winning recipe. It is easy to make, incredibly flavorful, and perfect for any occasion. It’s a taste of summer in every bite! I encourages you to give this recipe a try and make sure to come back and leave a comment letting me know what you think!
Taco Pasta Salad Recipe: The BEST Cold Summer Meal EVER!
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A delicious and easy Taco Pasta Salad Recipe perfect for potlucks, picnics, or a quick weeknight meal! Packed with flavor and easy to customize.
Ingredients
- 1 pound pasta (rotini, shells, etc.)
- 1 pound ground beef, cooked and drained
- 1 packet taco seasoning (1 ounce)
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen (thawed)
- 1/2 cup red onion, finely chopped
- 1/2 cup cheddar cheese, shredded
- 1/4 cup cilantro, chopped
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- 2 tablespoons taco seasoning
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- 1. Cook the pasta according to package directions. Drain and rinse with cold water.
- 2. In a skillet, brown ground beef over medium heat. Drain any excess grease.
- 3. Stir in 1 packet taco seasoning and 1/4 cup water. Simmer for 5 minutes. Let cool slightly.
- 4. In a bowl, whisk together mayonnaise, sour cream, milk, 2 tablespoons taco seasoning, and lime juice. Season with salt and pepper.
- 5. In a large bowl, combine cooked pasta, seasoned ground beef, cherry tomatoes, black beans, corn, red onion, cheddar cheese, and cilantro.
- 6. Pour the dressing over the pasta and toss gently to combine.
- 7. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 8. Toss again before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican inspired
Nutrition
- Calories: 450
- Sugar: 7g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
