If you love the flavors of tacos but want a fun, refreshing twist, then Taco Pasta Salad is the perfect dish for you! This recipe blends tender pasta, seasoned ground beef, crunchy vegetables, cheese, and nacho chips, all tossed in a tangy French dressing. It’s a vibrant, satisfying dish that’s great for potlucks, barbecues, or weeknight dinners.

Why You’ll Love This Recipe

Bold & Flavorful – Combines classic taco flavors in a cool, creamy pasta salad.
Easy to Make – Simple steps and minimal prep time.

Perfect for Gatherings – A great dish to share with family and friends.
Customizable – Adjust ingredients to fit your taste and dietary needs.
Make-Ahead Friendly – Prepares well in advance for stress-free entertaining.

Taco Pasta Salad is a dish that brings together the best of both worlds: the rich, seasoned goodness of tacos and the comforting texture of pasta. It’s loaded with fresh vegetables, savory beef, cheesy goodness, and a crispy crunch from nacho chips. Let’s dive into what makes this recipe so irresistible!

Ingredients You’ll Need

Main Ingredients:

16 oz rotini pasta – Holds onto the dressing and seasonings beautifully.
1 lb ground beef – Adds heartiness and protein.

3 tablespoons taco seasoning – Brings the classic taco flavor.
1.5 cups chopped tomatoes – Adds freshness and natural sweetness.
1 cup diced green bell pepper – Provides a crisp texture and mild sweetness.

2-3 cups Mexican-style shredded cheese – A delicious, creamy addition.
4 cups shredded lettuce – Gives the salad a fresh crunch.
15 oz French dressing – Offers a tangy, slightly sweet coating.

3 cups slightly crushed nacho cheese or tortilla chips – Adds a satisfying crunch.
Chopped cilantro (optional) – For extra freshness and color.

Each ingredient plays a crucial role in creating the perfect balance of textures and flavors in this dish. The combination of seasoned beef, cool lettuce, creamy cheese, and crunchy chips makes every bite exciting.

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside to cool completely.

Letting the pasta cool prevents it from becoming mushy when mixed with the other ingredients.

Step 2: Cook the Ground Beef

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks. Drain excess fat, then stir in the taco seasoning. Mix well and let it cool slightly.

Properly seasoning the beef ensures the classic taco flavor shines through in every bite.

Step 3: Prepare the Veggies

While the beef is cooling, chop the tomatoes, green bell pepper, and cilantro. Shred the lettuce and set everything aside.

Fresh vegetables provide a balance to the rich, meaty flavors in this dish.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooled pasta, seasoned beef, chopped vegetables, and shredded cheese. Pour in the French dressing and toss until everything is evenly coated.

Mixing thoroughly ensures each bite is packed with flavor.

Step 5: Add the Crunch

Just before serving, mix in the crushed nacho cheese or tortilla chips for a delightful crunch.

Adding the chips at the last minute keeps them crisp and prevents them from getting soggy.

Step 6: Garnish & Serve

Garnish with chopped cilantro, if desired. Serve immediately and enjoy this flavorful, hearty salad!

Variations & Customizations

Make it Spicy – Add diced jalapeños or a pinch of red pepper flakes.
Use Different Pasta – Try bowtie, fusilli, or whole wheat pasta.
Swap the Protein – Use ground turkey, chicken, or even black beans for a vegetarian option.

Dairy-Free Version – Skip the cheese or use a dairy-free alternative.
Different Dressings – Ranch or a Southwest-style dressing also works well.

Taco Pasta Salad is highly adaptable, so feel free to experiment to suit your tastes!

Tips for the Best Taco Pasta Salad

Cool the Pasta Completely – Prevents it from absorbing too much dressing and becoming mushy.
Use Fresh Vegetables – Fresh tomatoes, crisp lettuce, and crunchy peppers make a difference.
Don’t Overmix – Stir gently to maintain texture and avoid breaking the pasta.

Add Chips Just Before Serving – Keeps them crispy and delicious.
Let it Chill – Refrigerating for an hour enhances the flavors.

Serving Suggestions

Taco Pasta Salad pairs wonderfully with:

Grilled Chicken – A great protein boost.
Cornbread – A sweet contrast to the tangy salad.
Avocado Slices – Adds creaminess and healthy fats.

Mexican Rice – Complements the taco flavors.
Chilled Margarita or Lemonade – A refreshing drink to balance the spice.

Frequently Asked Questions

Can I make this ahead of time? Yes! Prepare all the components in advance but wait to add the chips until just before serving.

How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. The chips may soften, so add fresh ones when serving again.

Can I use store-bought taco seasoning? Absolutely! But for a homemade version, mix chili powder, cumin, garlic powder, onion powder, and paprika.

Is this dish good for meal prep? Yes! Just keep the chips separate and add them when ready to eat.

Can I make this gluten-free? Yes! Use gluten-free pasta and chips.

Final Thoughts

This Taco Pasta Salad is a must-try for anyone who loves bold flavors and easy meals. The combination of taco-seasoned beef, fresh veggies, cheese, and crunchy chips creates a dish that’s perfect for any occasion.

Whether you’re making it for a summer picnic, a potluck, or just a fun family dinner, this pasta salad is sure to be a crowd-pleaser. Try it today and enjoy a unique twist on taco night!

Taco Pasta Salad

Author: Diana Carrozza

Print Recipe

Description

Taco Pasta Salad – A zesty, flavorful twist on pasta salad! Packed with taco-seasoned beef, fresh veggies, shredded cheese, and crunchy tortilla chips, all tossed in tangy French dressing. Perfect for potlucks, BBQs, or an easy meal!

Ingredients

16 oz rotini pasta (or other medium-sized noodle)

1 lb ground beef

3 tablespoons taco seasoning

1.5 cups chopped tomatoes

1 cup diced green bell pepper

2-3 cups Mexican-style shredded cheese

4 cups shredded lettuce

15 oz French dressing

3 cups slightly crushed nacho cheese or tortilla chips

Chopped cilantro (optional)

Instructions

Cook the rotini pasta according to package instructions. Drain and set aside to cool.

In a skillet, brown the ground beef over medium heat. Drain excess fat, stir in taco seasoning, and set aside to cool slightly.

In a large bowl, combine the cooled pasta, cooked ground beef, chopped tomatoes, diced green bell pepper, shredded cheese, and shredded lettuce.

Pour in the French dressing and toss everything together until evenly coated.

Just before serving, mix in the crushed nacho cheese or tortilla chips for added crunch.

Garnish with chopped cilantro, if desired, and serve immediately.

Servings: 6-8

Notes

Make Ahead: For best results, prepare the salad without the chips and dressing, then add them just before serving to keep everything fresh and crunchy.
Protein Swap: Swap ground beef for ground turkey, chicken, or black beans for a lighter or vegetarian option.

Dressing Options: Ranch or a blend of ranch and salsa can be used instead of French dressing for a different flavor twist.
Spice It Up: Add diced jalapeños, hot sauce, or spicy taco seasoning for an extra kick.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days, but note that the chips may lose their crunch.

Taco Pasta Salad: A Flavor-Packed Crowd-Pleaser