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Taco Pasta Salad Delight

Taco Pasta Salad Delight

All your favorite taco flavors tossed with tender pasta and a creamy salsa-lime dressing. It’s hearty, zesty, and picnic-ready.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 12 oz dry rotini pasta
  • 1 lb lean ground beef swap with ground turkey if you like
  • 2.5 tbsp taco seasoning mix
  • 0.5 cup water for simmering the seasoning
  • 1 cup thick salsa
  • 0.75 cup sour cream
  • 0.5 cup mayonnaise use Greek yogurt for a lighter option
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 0.75 tsp garlic powder
  • 0.5 tsp ground cumin
  • 0.5 tsp chili powder
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 15 oz black beans, drained and rinsed
  • 1 cup sweet corn kernels, drained
  • 1.5 cup cherry tomatoes, halved
  • 1 cup diced red bell pepper
  • 0.5 cup finely chopped red onion
  • 0.5 cup sliced black olives
  • 1.5 cup shredded sharp cheddar
  • 0.5 cup sliced green onions
  • 0.25 cup chopped fresh cilantro
  • 1.5 cup crushed tortilla chips add at the end for crunch
  • 2 cup chopped romaine lettuce optional for serving

Instructions

Preparation Steps

  • Boil pasta in well-salted water until al dente. Drain, rinse under cool water, and set aside to dry.
  • Brown the ground beef in a skillet over medium-high heat, crumbling as it cooks. Drain excess fat.
  • Stir in taco seasoning and water. Simmer until thickened and glossy, then let it cool for 5 minutes.
  • Whisk salsa, sour cream, mayonnaise, lime juice, olive oil, garlic powder, cumin, chili powder, salt, and pepper in a bowl.
  • Combine cooled pasta, seasoned beef, black beans, corn, tomatoes, bell pepper, red onion, olives, cheddar, green onions, and cilantro in a large bowl.
  • Pour the dressing over the salad and toss gently until everything is evenly coated.
  • Taste and adjust with more salt or a squeeze of lime if needed.
  • Chill 15–30 minutes if time allows. Keep the tortilla chips separate until serving.
  • Top with crushed chips just before serving. Spoon over romaine for extra crunch, if desired.

Notes

Variation: Make it vegetarian by swapping the beef for another can of beans or seasoned roasted vegetables. For a lighter dressing, use half Greek yogurt in place of mayonnaise. Keep crushed chips separate and add just before serving for maximum crunch. Store the salad (without chips) covered in the fridge for up to 3 days.
This recipe is an original creation inspired by classic Taco Pasta Salad Delight flavors. All ingredient ratios and instructions are independently developed.