Taco Pasta Salad
Taco Pasta Salad is a hearty, crowd pleasing dish ready in about 30 minutes plus chill time, and it serves 6. Seasoned ground beef, rotini, kidney beans, corn, and peppers get tossed in tangy Catalina dressing and topped with crunchy tortilla strips. It’s endlessly customizable and made with pantry staples. Serve it cold for Taco Tuesday, barbecues, potlucks, or picnics. Make it ahead because it only tastes better as it sits.
This is what happens when taco night and pasta salad have a baby, and it is one of my favorite recipes to bring anywhere. Seasoned ground beef, rotini, kidney beans, corn, and peppers, all tossed in a tangy Catalina dressing.
It has all the taco flavor I love in a cold, scoopable salad that travels beautifully.
Pasta salad is a staple in my kitchen because it is so easy to make with whatever you have. If you have picky eaters or leftovers to use up, a pasta salad is the perfect answer.
This one is a regular alongside my other Mexican favorites like my Cheesy Taco Pasta, my Black Bean and Corn Salad, and this 7 Can Taco Soup. Just budget in a little chill time, since this one is best served cold.
Toss it, chill it, and watch it disappear at your next cookout!
More Pasta Salads to Love
- Tortellini Pasta Salad – cheese-filled pasta with Italian flavors
- Street Corn Pasta Salad – chili lime dressing with smoky cotija
- BLT Pasta Salad – crispy bacon and fresh tomato in every bite
- Caprese Pasta Salad – fresh mozzarella, basil, and balsamic drizzle
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Rotini – The spirals grab the dressing and hold up well in a cold salad. Bowties or shells work too. Cook it just to al dente so it does not turn mushy.
Ground Beef – I like to use lean ground beef to keep the salad light. Substitute ground turkey or ground chicken if you prefer.
Taco Seasoning – This is where the flavor comes from! My Homemade Taco Seasoning is best, but a packet of your favorite brand works great too.
Beans – Dark kidney beans are my go to but light red beans work too. Black beans, cannellini, or even chickpeas are all great substitutes and add protein.
Catalina Dressing – The tangy, slightly sweet flavor is classic here. French dressing or a Southwest dressing both substitute well, or use salsa for a fresher, lighter option. Use your favorite dressing!
Bell Pepper – Use a combination of red, yellow, orange, and green bell pepper for a fun color contrast!
Corn – Sweet white corn adds texture and color. If you’re using canned corn, rinse well and drain it first. I prefer to use frozen corn and fresh corn when it’s in season.
Tortilla Strips – For that signature taco crunch. Crushed Doritos are a great substitute if you don’t have the strips and add more flavor. You can also use crushed plain tortilla chips.
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How To Make Taco Pasta Salad
- Bring a large pot of water to a boil and cook the rotini to al dente. Drain, rinse with cool water, and set aside to keep draining.
- Brown the ground beef in a large skillet over medium high heat until no longer pink. Drain if desired. Add the taco seasoning and water (per the packet) to the beef. Cook 3 to 5 minutes, stirring, until the sauce thickens and the meat is seasoned. Set aside to cool.
- Once the meat is cool, add it to a large bowl with the corn, tomatoes, beans, peppers, and green onions. Toss gently to combine.
- Add the cooled pasta and stir to mix everything together.
- Pour the Catalina dressing over the top and toss gently to coat. Chill before serving.
- When ready to serve, stir once more and top with tortilla strips or crushed Doritos. Sour cream and shredded cheese make great toppings too.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Refrigerator: Store tightly sealed in an airtight container for 3 to 5 days. Give it a quick stir before serving again.
Tortilla Strips: Leave these off until just before serving, or they will get soggy in the fridge. The colored ones add a nice touch or just crush plain chips.
Make Ahead: This one actually gets better as it sits, so it is a great make ahead dish. You can also prep the meat, pasta, and veggies separately and combine with the dressing when ready.
Don’t Freeze: I don’t recommend freezing this. The pasta gets mushy when you thaw it and the vegetables release a ton of water. It’s best to eat this fresh.
Build Your Taco Night Spread
7 Layer Dip – classic crowd-pleasing scoop-and-serve dip
Mexican Cheese Ball – creamy spiced cheese coated in toppings
Mexican Pinwheels – easy make-ahead tortilla roll appetizer
Blooming Quesadilla Ring – pull-apart showstopper for a crowd
Variations
Vegetarian: Swap the ground beef for chickpeas or extra black beans for a meatless version.
Taco Bar Style: Cook the pasta, keep the taco meat warm in a crockpot, and set toppings in bowls so guests build their own. A fun idea for a Mexican themed party.
Extra Fresh: Add a squeeze of lime juice or chopped cilantro just before serving.
Salsa Swap: Not a fan of Catalina or French dressing? Use mild or chunky salsa instead for a fresher, lighter flavor.
Different Protein: Use ground turkey for a leaner option, or shredded chicken for a different take.
Different Seasoning: Make it bolder with my Homemade Cajun Seasoning for a Tex Mex twist.
Frequently Asked Questions
Yes! It actually tastes better as it sits since the flavors keep getting stronger. Make it a day ahead, but leave the tortilla strips off until serving so they stay crunchy.
Catalina is the classic for its tangy, slightly sweet flavor. French dressing or a Southwest dressing work too, and salsa makes a great swap.
Absolutely. Skip the beef and use extra beans. You will still get plenty of protein and all the taco flavor.
Stored airtight, it keeps 3 to 5 days in the fridge. Stir before serving and add fresh tortilla strips on top.
I wouldn’t. The pasta turns mushy when frozen. Instead, prep everything separate and combine when ready to serve.
Cook the pasta just to al dente, rinse it cool, and hold the tortilla strips until the last minute. Too much dressing too early can also soften things, so toss right before chilling.
Recipe Tips & Tricks
- Cook the pasta to al dente. It softens as it sits in the dressing.
- Leave the tortilla strips off until serving so they stay crunchy.
- Let the taco meat cool before combining, so it doesn’t heat up and wilt the pasta and veggies.
- Serve it chilled or at room temperature, whichever you prefer.
- Stir once more right before serving to redistribute the dressing.
This Taco Pasta Salad recipe is hearty, tangy, and packed with all your favorite taco flavors. Make it for your next potluck or Taco Tuesday and watch the bowl empty fast!
Taco Pasta Salad Recipe
Ingredients
- 16 ounces rotini pasta
- 1 pound lean ground beef
- 1 ounce taco seasoning same as one packet
- 1 cup cherry tomatoes halved
- ½ medium green bell pepper diced
- ½ medium red bell pepper diced
- 4 green onions chopped
- 15 ounces sweet corn drained, rinsed
- 15 ounces kidney beans drained, rinsed
- 12 ounces Catalina dressing or your favorite tangy dressing or salsa
- ½ cup Tortilla strips or crushed Dorito for garnish
Instructions
- Bring a large pot of water to boil. Cook pasta, al dente, according to package instructions. Do not overcook.
- Drain and rinse pasta with cool water. Allow pasta to continue draining in strainer while you prepare remaining ingredients.
- Preheat a large skillet over medium-high heat and brown ground beef until no longer pink. Drain if desired.
- Add taco seasoning and water (according to packet instructions) to the ground beef.
- Cook for 3-5 minutes, while stirring, until sauce is thick and the meat is seasoned. Set aside and let cool.
- Once the meat is cool, add to a large bowl. Combine with cooked pasta, corn, tomatoes, beans, peppers and onions. Toss gently to mix.
- Slowly pour the Catalina or French dressing over the mixture. Toss again to coat the ingredients. Chill before serving.
- When ready to serve, top with colorful tortilla strips, chips, sour cream, or shredded cheese.
Notes
- Cook the pasta to al dente. It softens as it sits in the dressing.
- Leave the tortilla strips off until serving so they stay crunchy.
- Let the taco meat cool before combining, so it doesn’t heat up and wilt the pasta and veggies.
- Serve it chilled or at room temperature, whichever you prefer.
- Stir once more right before serving to redistribute the dressing.
Nutrition
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