Taco Pasta Salad Recipe
Add Preferred SourceTaco Pasta Salad brings together all the good stuff in one bowl—seasoned beef, pasta, veggies, cheese, and a creamy, tangy BBQ dressing that pulls it all together. You’ll love how everything just works—from the spice of the jalapeños to the crunch of red onion and the creamy dressing that clings to every bite.
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Whenever we’re having a game day spread or a backyard cookout, I throw this taco pasta salad into the mix. It’s a filling, crowd-friendly side dish, and super easy to make ahead—just chill it and let the flavors do their thing. Leftovers keep well for a couple of days, which makes them perfect for lunches or lazy dinners later on.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Taco Pasta Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find this Taco Pasta Salad easy to put together from start to finish.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini and cook until just al dente. That way, the pasta holds up better and doesn’t get soggy once you mix everything together.
Drain and rinse the cooked pasta with cold water to stop the cooking. Let it cool completely so it doesn’t melt the cheese or dressing later.
Brown and Season the Ground Beef
In a skillet over medium-high heat, cook the ground beef until browned, breaking it apart as you go. Drain off any grease to keep the salad from getting oily, then stir in the taco seasoning and a splash of water if needed.
Let it cook for 2 minutes so the flavors soak in, then set it aside to cool so it doesn’t mess with the cheese or veggies later.
Mix the BBQ Dressing
In a medium bowl, whisk together the yogurt, BBQ sauce, mayonnaise, brown sugar, Worcestershire sauce, salt, and pepper. Mix until smooth and creamy.
Taste and adjust as needed depending on how sweet or tangy you like it.
Combine the Salad
In a large bowl, combine the cooled pasta, taco-seasoned beef, halved cherry tomatoes, cilantro, corn, black beans, shredded cheddar, red onion, and sliced jalapeños.
Finish with Lime and Dressing
Squeeze the juice of a lime over the top to add a bright, fresh flavor. Pour over the BBQ dressing and toss everything together until the salad is evenly coated.
Chill Before Serving
Transfer to the fridge and let the salad chill for at least 30 minutes before serving, so the flavors have time to meld and the pasta soaks up all that creamy dressing. Top it qirh optional iceberg lettuce and enjoy!
Ingredients
- 12 ounces uncooked rotini pasta
- 1 pound ground beef
- 1 ounce packet taco seasoning
- 10 ounces cherry tomatoes
- 2 tablespoons fresh cilantro
- 1 cup canned corn drained and rinsed
- 1 cup canned beans drained and rinsed
- 1 cup sharp cheddar cheese shredded
- 1 small red onion
- 1 fresh jalapeño
- 1 lime juiced
BBQ Dressing Ingredients:
- ½ cup plain yogurt
- ½ cup BBQ sauce
- ½ cup mayonnaise
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.12 ounces uncooked rotini pasta
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spatula. Drain excess grease, then stir in the taco seasoning and cook for another 2 minutes. Set aside to cool.1 pound ground beef, 1 ounce packet taco seasoning
- In a bowl, whisk together the yogurt, BBQ sauce, mayonnaise, brown sugar, Worcestershire sauce, salt, and pepper until smooth.½ cup plain yogurt, ½ cup BBQ sauce, ½ cup mayonnaise, 1 tablespoon brown sugar, 1 tablespoon Worcestershire sauce, ½ teaspoon salt, ½ teaspoon pepper
- In a large bowl, combine the pasta, taco-seasoned beef, cherry tomatoes, cilantro, corn, beans, shredded cheddar cheese, red onion, and jalapeño slices.10 ounces cherry tomatoes, 2 tablespoons fresh cilantro, 1 cup canned corn, 1 cup canned beans, 1 cup sharp cheddar cheese, 1 small red onion, 1 fresh jalapeño
- Drizzle the lime juice over the salad. Pour the BBQ dressing over the salad and toss to coat evenly.1 lime
- Refrigerate for at least 30 minutes before serving for the best flavor.
Notes
- Prep Ahead: This salad tastes even better after it sits for a while, so you can make it a few hours ahead of time with no stress.
- Separate if Needed: If you’re making it well in advance, keep the dressing separate and toss it in just before serving so the texture stays fresh.
- Perfect the Pasta: Cook the rotini until it’s just al dente so it keeps its shape and doesn’t get mushy once you mix it with the dressing.
- Cool It Down: Make sure the pasta and beef have both cooled completely before combining—this keeps the cheese from melting and the veggies crisp.
- Taste the Dressing: Give the BBQ dressing a taste before you mix it in—you can tweak the sweetness or tang to your liking with more sugar or a splash of vinegar.
- Cheese Options: Sharp cheddar is classic, but a pepper jack or Mexican blend can switch things up if you want to try something different.
- Control the Heat: For less spice, remove the jalapeño seeds or skip them entirely. If you like it hot, add more or try a spicier BBQ sauce.
- Use Fresh Lime Juice: Bottled lime juice just doesn’t have the same brightness—fresh makes a noticeable difference.
Nutrition
Recipe Notes and Expert Tips
I’ve made this salad more times than I can count, and these tips always help it come out great every single time:
- Prep Ahead: This salad tastes even better after it sits for a while, so you can make it a few hours ahead of time with no stress.
- Separate if Needed: If you’re making it well in advance, keep the dressing separate and toss it in just before serving so the texture stays fresh.
- Perfect the Pasta: Cook the rotini until it’s just al dente so it keeps its shape and doesn’t get mushy once you mix it with the dressing.
- Cool It Down: Make sure the pasta and beef have both cooled completely before combining—this keeps the cheese from melting and the veggies crisp.
- Taste the Dressing: Give the BBQ dressing a taste before you mix it in—you can tweak the sweetness or tang to your liking with more sugar or a splash of vinegar.
- Cheese Options: Sharp cheddar is classic, but a pepper jack or Mexican blend can switch things up if you want to try something different.
- Control the Heat: For less spice, remove the jalapeño seeds or skip them entirely. If you like it hot, add more or try a spicier BBQ sauce.
- Use Fresh Lime Juice: Bottled lime juice just doesn’t have the same brightness—fresh makes a noticeable difference.
- Substitutes: Try adding onion, black olives, or bell peppers to suit your taste.
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3-5 days. The pasta will soak up some of the dressing as it sits, so if it seems a bit dry the next day, you can stir in a little extra yogurt, BBQ sauce, or even a squeeze of lime to freshen it up. You can keep the dressing separate if you’re making it ahead.
This dish isn’t ideal for freezing since the fresh vegetables and creamy dressing won’t hold up well once thawed. So, only make what you can finish within a couple of days.
What to Serve With Taco Pasta Salad
Taco Pasta Salad is satisfying enough to eat on its own, but it also works really well with a few easy sides; serve it with tortilla chips, corn chips, Doritos, and guacamole, or some grilled veggies if you’re pulling together a larger spread.
It also makes a great side for burgers, grilled chicken, or anything you’ve got going on the BBQ.
More Easy Salad Recipes for You to Try at Home
If you’re big on salad as I am, I’ve got more easy, filling, and refreshing salad recipes you’ll find just as worth making as this one.
