Taco Pasta Salad
Looking for a fun twist on taco night? This Taco Pasta Salad combines all your favorite Tex-Mex flavors in one easy, crowd-pleasing dish.
With seasoned ground beef, crunchy veggies, shredded cheese, and a zesty French dressing, it’s the perfect mix of creamy, savory, and crunchy.
Topped off with crushed tortilla chips for a little extra flair, this salad is great for potlucks, parties, or an easy weeknight dinner!
Why You’ll Love This Recipe:
People will love this Taco Pasta Salad because it’s the perfect blend of bold flavors, satisfying textures, and easy prep.
It takes all the best parts of a taco—seasoned beef, cheese, fresh veggies, and a little crunch—and mixes them into a hearty, flavorful pasta salad.
It’s super versatile, can be made ahead of time, and is a guaranteed hit at potlucks, BBQs, or family dinners.
Plus, that tangy French dressing ties it all together with a unique twist you don’t expect but totally crave!
Key Ingredients:
Rotini Pasta – This twisty pasta holds onto the dressing and taco flavors perfectly, making every bite delicious.
Ground Beef – Seasoned with taco spices, it adds savory depth and heartiness to the salad.
Taco Seasoning – Brings bold, zesty flavor that ties the entire dish to its Tex-Mex roots.
French Dressing – A tangy, slightly sweet surprise ingredient that adds creaminess and a unique flavor twist.
Shredded Cheese – Melts slightly into the warm pasta and beef, giving the salad that irresistible cheesy goodness.
Crushed Nacho Chips – Added just before serving, they bring the perfect crunchy contrast.
Fresh Veggies – Tomatoes, bell peppers, and lettuce keep it fresh, colorful, and satisfying.
Taco Pasta Salad
Ingredients:
16 oz rotini pasta (or another medium pasta)
1 lb ground beef
3 tbsp taco seasoning
1½ cups chopped tomatoes
1 cup diced green bell pepper
2–3 cups shredded Mexican-style cheese
4 cups shredded lettuce
15 oz French dressing
3 cups lightly crushed nacho cheese or tortilla chips
Optional: Chopped fresh cilantro for garnish
Instructions
Cook the Pasta:
Boil the rotini according to the package directions until al dente. Drain and set aside to cool.
Prepare the Beef:
In a skillet over medium heat, cook the ground beef until browned. Drain any extra fat, then stir in the taco seasoning. Let it cool slightly.
Combine the Ingredients:
In a large mixing bowl, add the cooled pasta, seasoned beef, chopped tomatoes, bell pepper, shredded cheese, and lettuce. Toss gently to mix.
Add the Dressing:
Pour in the French dressing and stir until everything is well coated and combined.
Add the Crunch:
Right before serving, fold in the crushed nacho chips or tortilla chips for that perfect crunch.
Serve:
Garnish with chopped cilantro if desired and serve immediately for the best texture.
Notes:
Pasta Choice: Rotini works great, but feel free to swap in any medium pasta shape like penne or bowtie—just something that holds the dressing well.
Cool Before Mixing: Make sure the pasta and beef are cooled before adding cheese and lettuce to prevent melting or wilting.
Customize the Add-ins: You can easily mix in extras like black beans, corn, red onion, jalapeños, or avocado for more flavor and texture.
Dressing Options: French dressing adds a sweet, tangy flavor, but you can use Catalina, ranch, or a spicy southwest dressing if you prefer.
Serve Fresh: This salad tastes best right after it’s made, while the chips are still crunchy. If making ahead, keep the chips and lettuce separate until serving.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: ~520 kcal | Protein: ~22g | Carbohydrates: ~45g | Fiber: ~3g | Sugar: ~8g | Fat: ~28g | Saturated Fat: ~10g | Cholesterol: ~65mg | Sodium: ~760mg | Calcium: ~220mg
Frequently Asked Questions:
Can I make Taco Pasta Salad ahead of time?
Yes, you can prep most of it in advance!
Combine the pasta, beef, veggies, cheese, and dressing, then refrigerate.
Just wait to add the lettuce and crushed chips until right before serving to keep the texture fresh and crunchy.
What kind of pasta works best for this salad?
Rotini is ideal because its twists hold onto the dressing and ingredients well, but you can also use penne, bowtie (farfalle), or fusilli—anything medium-sized with ridges or shape.
Can I use leftover taco meat instead of cooking fresh ground beef?
Absolutely! This recipe is a great way to use up leftover taco meat.
Just warm it slightly and mix it in as you would with fresh ground beef.
Is there a substitute for French dressing?
Yes! If you’re not a fan of French dressing, try Catalina, ranch, or even a creamy chipotle or salsa-based dressing for a different flavor twist.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days.
Keep in mind that the chips will lose their crunch, so it’s best to add fresh ones when you’re ready to eat again.
Should the pasta be completely cooled before mixing with other ingredients?
Yes, it’s best to let the pasta cool to room temperature before mixing.
This prevents the cheese and lettuce from wilting and keeps the salad fresh and crisp.
Do I need to rinse the pasta after boiling?
You can! Rinsing the pasta under cold water stops the cooking process and helps cool it down faster, which is especially helpful when making a chilled salad like this.
How do I keep the lettuce from getting soggy?
Add the shredded lettuce just before serving.
If you’re prepping the salad ahead of time, keep the lettuce separate and stir it in at the last minute for the best texture.
Can I adjust the amount of taco seasoning?
Definitely! Use more or less taco seasoning depending on your spice preference.
You can also use homemade taco seasoning if you want to control the salt or heat level.
When should I add the tortilla chips?
Add the crushed chips right before serving.
If you mix them in too early, they’ll lose their crunch and turn soggy.
Serve extra on the side for topping if needed!