Taco Pasta Salad
This taco pasta salad is creamy, zesty, and loaded with taco-seasoned meat, fresh veggies, avocado, cheddar cheese, and a tangy homemade taco ranch dressing — ready in 30 minutes and perfect for summer BBQs, potlucks, and meal prep.
Ingredients
Taco Pasta Salad
- 8 ounces small pasta shapes (rotini, small shells, wagon wheels), roughly 2½ cups
- 1 cup shredded sharp cheddar cheese
- ⅓ cup sliced green onions
- ⅔ cup sliced black olives
- 1 avocado pitted and diced
- 1 cup baby tomatoes halved
- 2 cups shredded cabbage or cole slaw mix without dressing
Taco Meat
- 1 tablespoon olive or avocado oil
- 1 lb. ground beef, turkey, or chicken
- 1 ½ tablespoons taco seasoning
Taco Ranch Dressing
- 1 cup ranch dressing
- ½ cup sour cream
- 2 tablespoons milk
- ½ cup salsa
- 1 teaspoon taco seasoning plus more to taste
- 2 teaspoons lime juice plus more to taste
- salt and pepper to taste
- crushed tortilla chips, Doritos, or Fritos for topping (optional)
Instructions
- Cook pasta in heavily salted water according to package directions. Drain and rinse with cold water until completely cool.
- While pasta cooks, heat oil in a medium skillet over medium heat. Add ground meat and cook 4–5 minutes, crumbling as it cooks, until cooked through.
- Add taco seasoning, stir, and cook 1 minute until fragrant. Remove from heat and cool 5–10 minutes.
- In a large bowl, whisk together ranch dressing, sour cream, milk, salsa, taco seasoning, and lime juice until combined. Taste and adjust — adding more taco seasoning for depth, more lime for brightness, more salsa for heat.
- Add the cooled pasta, cooled taco meat, cheddar cheese, green onions, black olives, avocado, baby tomatoes, and shredded cabbage.
- Toss gently until evenly coated. Serve immediately or refrigerate.
Notes
- Pasta: Rotini and farfalle (bow ties or mini bow ties) are the top picks. Small shells and wagon wheels also work. Chickpea or protein pasta for a higher-protein option.
- Meat: Ground turkey or chicken are lighter; ground beef is richer. Shredded rotisserie chicken (tossed with taco seasoning) is a great shortcut.
- Avocado: Add right before serving to prevent browning.
- Chips: Add crushed tortilla chips, Doritos, or Fritos right before serving — not before, or they'll go soggy.
- Sour cream sub: Greek yogurt 1:1 for a lighter version with an extra protein boost.
- Make-ahead: Prepare up to 24 hours ahead; hold avocado and chips until serving.
- Storage: Refrigerate up to 5 days. Do not freeze.
Nutrition
Calories: 471kcalCarbohydrates: 30gProtein: 22gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 62mgSodium: 730mgPotassium: 534mgFiber: 4gSugar: 5gVitamin A: 675IUVitamin C: 13mgCalcium: 160mgIron: 1mg
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