Taco Pasta Salad

Taco Pasta Salad is one of those dishes that feels like a full meal in one bowl—hearty, colorful, and packed with easy-to-find ingredients. It comes together quickly, doesn’t require any fancy steps, and can be prepped ahead to chill in the fridge until you’re ready to serve. You can make it for game day, family dinners, or anytime you need something simple and flavorful that feeds a crowd. It stores well for a couple of days, so leftovers are always a bonus.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Salad, Side Dish

Cuisine: Mexican

Keyword: Taco Pasta Salad

Servings:

Calories: 432kcal

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

US Customary - Metric

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