Taco Pasta Salad

This quick and easy salad is ready in under thirty minutes and will definitely hit the spot! It’s full of all the fresh flavors of taco night packed into a simple, delicious, pasta salad. The taco pasta salad is a breeze to make gluten free and is the perfect side for any meal, potluck, or family gathering.

Taco Pasta Salad Ingredients

To make this taco pasta salad you will need ground beef along with cumin, paprika, oregano, salt, onion powder, chili powder, and chipotle powder. You can substitute the spices for your favorite store bought seasoning or make your own with the spices you have on hand using this homemade taco seasoning recipe.

You will also need a can of black beans, half a red onion, cherry tomatoes, black olives, and cilantro. For the dressing you will need French dressing and sour cream. If you want more veggies in your life adding a can of corn and a bell pepper is a great option!

Rotini or Cavatappi pasta are my favorites for this but you can use twelve ounces of your favorite kind or even gluten free pasta. Adding crushed tortilla chips or Nacho Cheese Doritos is a fantastic crunchy addition to this salad but you’ll skip this if you’re making this gluten free.

Making the Taco Pasta Salad

To start the taco pasta salad you’ll first cook and drain the pasta and set it aside to cool for later. You’ll then brown the ground beef over medium heat with the spices or taco seasoning you chose. When it’s browned, drain the grease and set it aside to cool.

Next, in a small bowl mix the French Dressing and sour cream until it’s combined thoroughly. Halve your cherry tomatoes and dice the onion. Drain the can of beans. If you are using a bell pepper, dice that, and if you’re using a can of corn, drain that, as well.

Once the pasta and beef are cooled add them to a large mixing bowl. Then add in the cheese, beans, onion, cilantro, tomatoes, and olives. Add in the corn and the bell pepper if you opted for those as well. Mix everything together until the pasta salad is all incorporated together.

Now fold in your dressing you made earlier and get a good even coat on the rest of the salad. Just let the salad rest in the fridge for at least 30 minutes before eating. Add the chips just before you dig in and that’s it! Taco Pasta Salad is complete and delicious!

Storing Instructions

This pasta salad keeps well in the refrigerator for up to 5 days. To store, place the taco pasta salad in an airtight container or individual meal prep containers if you’re using this for easy lunch options.

Other pasta recipes you’ll love:

Cherry Tomato and Feta Couscous Salad

Southwest Ground Beef Casserole

Caprese Pasta Salad

Instant Pot Hamburger Helper

Greek Orzo Chicken Bake

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