Taco Pasta Salad Recipe
This Taco Pasta Salad brings the bold, savory flavors of a taco night together with the satisfying heartiness of a pasta salad, creating a dish that’s always a hit at gatherings. I’ve tested this recipe multiple times to perfect the balance of creamy dressing, seasoned beef, and crunchy chips so every bite delivers maximum flavor and texture. It’s a crowd-pleaser that comes together quickly with simple ingredients.
PrintTaco Pasta Salad
Ingredients
Scale
- 16 oz rotini pasta ((or other medium sized noodle))
- 1 lb ground beef
- 3 TBS taco seasoning
- 1.5 cups chopped tomatoes
- 1 cup diced green bell pepper
- 2–3 cups Mexican Style Shredded Cheese
- 4 cups shredded lettuce ((you can buy this already shredded at some stores))
- 15 oz French Dressing
- 3 cups slightly crushed nacho cheese or tortilla chips
- chopped cilantro ((optional))
Instructions
- Bring a large pot of water to boil. Cook rotini noodles according to package directions. Rinse off in cold water.
- In a large skillet, cook ground beef. Drain grease.
- Mix in taco seasoning.
- In a large bowl add pasta, ground beef, tomatoes, bell pepper, cheese, and lettuce.
- Pour French Dressing over the top.
- Stir everything together.
- Cover and place in fridge if you're not ready to serve yet.
- When ready to serve add in crushed chips (so they don't get soggy).
- Top with chopped cilantro if desired.
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