Taco Pasta Salad Recipe – A Cold Pasta Salad, the dish that screams summer fun and potluck perfection! This isn’t just *any* pasta salad; it’s a flavor explosion that combines the best of Mexican cuisine with the cool, refreshing vibe of a classic pasta salad.
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Taco Pasta Salad Recipe – A Cold Pasta Salad brings back memories of backyard barbecues with family and friends. Picture sunshine, laughter, and the aroma of delicious food filling the air. I created this recipe as a kid-friendly option for those gatherings, and it’s been a hit ever since. It’s so easy to make, even my little cousins could (almost) handle it! Let’s dive into this crowd-pleasing dish that’s sure to become a staple at your next gathering.
Why You Will Love This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
This Taco Pasta Salad Recipe – A Cold Pasta Salad is a guaranteed crowd pleaser. Seriously, whenever I bring it to a party, the bowl is empty in minutes! It’s the perfect blend of creamy, tangy, and savory, with a hint of spice that keeps you coming back for more.
What makes this recipe special? It’s unbelievably quick and easy to throw together, perfect to serve at a get-together without spending hours in the kitchen. Plus, you can customize it to your heart’s content. Add more veggies, swap out the meat, or adjust the spice level: whatever you want!
The taste is incredible, every bite is packed with the vibrant flavors of tacos. It’s a fantastic way to enjoy the taste you crave in a fresh, new way. If you love pasta salads, you’ll find more inspiration by trying a Pesto Pasta Salad 2 or a classic Pesto Pasta Salad.
Ingredients Needed for This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
- 1 pound pasta (rotini, penne, or your favorite shape)
- 1 pound ground beef (or ground turkey/chicken)
- 1 packet taco seasoning (1 ounce)
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Optional toppings: avocado, tomatoes, jalapenos
How to Make This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
- 1. Cook the pasta according to package directions. Drain and rinse with cold water. Set aside.
- 2. In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
- 3. Stir in the taco seasoning and 1/2 cup water. Simmer for 5 minutes, or until the water is absorbed.
- 4. In a large bowl, whisk together the mayonnaise, sour cream, and salsa.
- 5. Add the cooked pasta, seasoned ground beef, black beans, corn, red bell pepper, red onion, cheddar cheese, and cilantro to the bowl.
- 6. Gently toss everything together until well combined.
- 7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 8. Before serving, give it another toss and add any desired toppings. This would be the perfect dish to follow up with some Smash Burger Tacos Recipe!
How to Serve This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
This Taco Pasta Salad are extremely versatile. I love serving it as a side dish at barbecues, potlucks, and picnics. It’s also a great light lunch or dinner option, especially on a hot day.
For extra flavor, top it with some ripe avocado slices, diced tomatoes, a dollop of sour cream, or some pickled jalapeños. If you really want to be fancy, you could even crumble some tortilla chips on top for added crunch.
Want to take your platter presentations to the next level? Layer some shredded lettuce on the bottom, then pile the taco pasta salad on top. Garnish with extra cilantro and a sprinkle of cheese!
How to Store This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
Store your leftover taco pasta salad in an airtight container in the fridge. It will keep well for up to 3 to 4 days.
I don’t recommend freezing this dish, as the mayonnaise and sour cream can separate and become watery when thawed.
When you’re ready to enjoy it, just give it a good stir and add a splash of milk or cream if it seems a little dry.
Tips to Make This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
- For a vegetarian version, substitute the ground beef with crumbled tofu or plant based crumbles.
- If you want to amp up the spice, add a pinch of cayenne pepper or some chopped jalapeños to the dressing.
- Don’t overcook the pasta! Al dente is the way to go, as it will hold its shape better in the salad.
- Make sure your meat is cooked all the way through to ensure it is safe to eat.
- Taste the dressing before mixing it with the pasta and adjust the seasonings as needed. Don’t be shy with the salt and pepper!
Helpful Notes for This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
- Feel free to use any type of pasta you like. Rotini, penne, bowtie, or even macaroni all work well.
- If you don’t have taco seasoning on hand, you can make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper
- For a creamier dressing, add a tablespoon or two of milk or cream.
- If you want to add a little sweetness, try adding a can of drained sweet corn instead of regular corn.
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Variation of This Taco Pasta Salad Recipe – A Cold Pasta Salad Recipe
For a lighter version, you can use Greek yogurt instead of sour cream in the dressing.
Add some heat! Incorporate some chopped chipotle peppers in adobo sauce for smoky flavors.
For a Mediterranean twist, add some Kalamata olives, feta cheese, and a drizzle of olive oil. This cold pasta salad can be adapted according to your taste.
What makes taco pasta salad a good option for a party?
Taco pasta salad is a great party dish because it’s easy to make in large quantities, travels well, and is always a crowd-pleaser. Plus, it’s a refreshing and flavorful alternative to traditional pasta salads.
Can I prepare taco pasta salad ahead of time?
Yes, taco pasta salad is perfect for making ahead! In fact, it often tastes even better after the flavors have had a chance to meld together in the refrigerator. Just be sure to store it in an airtight container.
What are some variations I can try with this taco pasta salad recipe?
You can easily customize this recipe to your liking! Try adding grilled chicken or shrimp for extra protein, or swap out the pasta for a gluten-free variety. You can also adjust the level of spiciness by using different types of salsa or adding jalapenos.
How long does taco pasta salad last in the refrigerator?
Taco pasta salad will typically last for 3-5 days in the refrigerator if stored properly in an airtight container. Be sure to check for any signs of spoilage before serving.
Conclusion
This Taco Pasta Salad Recipe – A Cold Pasta Salad is a fun and delicious way to jazz up your usual Pasta Salads. It’s easy to make, customizable to your taste, and always a hit with everyone. So, grab your ingredients, crank up the music, and get cooking! I hope you try this Taco Pasta Salad Recipe – A Cold Pasta Salad and enjoy!
Taco Pasta Salad Recipe: The BEST Cold Pasta Salad EVER!
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
A flavorful pasta salad with taco seasoned ground beef, black beans, corn, cheese, and a creamy salsa dressing. Perfect for potlucks and barbecues!
Ingredients
- 1 pound pasta (rotini, penne, or your favorite shape)n1 pound ground beef (or ground turkey/chicken)n1 packet taco seasoning (1 ounce)n1 cup mayonnaisen1 cup sour creamn1/2 cup salsan1 can (15 ounces) black beans, rinsed and drainedn1 can (15 ounces) corn, drainedn1 red bell pepper, dicedn1/2 red onion, dicedn1 cup shredded cheddar cheesen1/4 cup chopped fresh cilantronOptional toppings: avocado, tomatoes, jalapenos
Instructions
- Cook the pasta according to package directions. Drain and rinse with cold water. Set aside.nIn a large skillet, brown the ground beef over medium heat. Drain off any excess grease.nStir in the taco seasoning and 1/2 cup water. Simmer for 5 minutes, or until the water is absorbed.nIn a large bowl, whisk together the mayonnaise, sour cream, and salsa.nAdd the cooked pasta, seasoned ground beef, black beans, corn, red bell pepper, red onion, cheddar cheese, and cilantro to the bowl.nGently toss everything together until well combined.nCover and refrigerate for at least 30 minutes to allow the flavors to meld.nBefore serving, give it another toss and add any desired toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Mexican-American
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg
