Description
Cheesy Taco Pasta Salad combines all the bold, savory flavors of taco night with the creamy, chilled comfort of pasta salad. It’s hearty, colorful, and layered with textures—seasoned beef, tender rotini, fresh veggies, and a tangy taco dressing. Perfect for meal prep, parties, or weeknight dinners.
Ingredients
8 oz rotini pasta
1 tablespoon olive oil
1 lb ground beef
2 tablespoons taco seasoning
1/4 cup water
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon lime juice
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1 cup romaine lettuce, chopped
1/2 cup canned corn, drained
1/4 cup sliced black olives
Fresh cilantro, for garnish (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook the rotini until al dente. Drain and rinse under cold water. Set aside.
2. In a skillet over medium heat, warm olive oil. Add ground beef and cook until browned, breaking it apart. Drain grease, then add taco seasoning and water. Simmer for 2–3 minutes. Cool slightly.
3. In a bowl, whisk sour cream, mayonnaise, and lime juice until smooth. Adjust lime juice to taste.
4. In a large bowl, combine cooked pasta, cooled beef, shredded cheddar, cherry tomatoes, red onion, corn, olives, and romaine. Toss with dressing until evenly coated.
5. Chill for at least 30 minutes before serving. Garnish with cilantro if desired.
Notes
Let the beef cool slightly before mixing to avoid wilting the lettuce.
Add the romaine just before serving to keep it fresh and crisp.
This dish is even better after resting in the fridge for a few hours.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Boil + Sauté
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 11g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: cheesy taco pasta salad, cold taco pasta, taco pasta side dish