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The Ultimate Crowd-Pleasing Taco Pasta Salad

A serving of amazing taco pasta salad featuring rotini pasta, seasoned ground beef, corn, black beans, and topped with cheese and tortilla strips.
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This recipe delivers a hearty, flavorful Taco Pasta Salad, perfect for potlucks, BBQs, or easy weeknight dinners. It combines seasoned ground beef, crisp vegetables, cheese, and a creamy dressing for a satisfying Tex-Mex twist on cold pasta salad.

Ingredients

Scale
  • 1 pound rotini pasta
  • 1 pound ground beef
  • 1 packet (1 ounce) taco seasoning
  • 1/2 cup water
  • 1 cup mayonnaise
  • 1/2 cup Catalina dressing
  • 1/4 cup sour cream
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup chopped bell pepper (any color)
  • 1/2 cup chopped red onion
  • 1 cup crushed tortilla chips or Doritos, for topping

Instructions

  1. Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse under cold water to cool it completely. Set aside.
  2. In a large skillet over medium heat, cook the ground beef until browned. Drain off any excess grease.
  3. Stir the taco seasoning and water into the cooked ground beef. Simmer for 5 to 7 minutes, stirring occasionally, until the liquid reduces. Remove from heat and let the meat cool slightly.
  4. While the meat cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Catalina dressing, sour cream, white vinegar, sugar, salt, and pepper until smooth.
  5. In a very large bowl, combine the cooled pasta, seasoned ground beef, shredded cheddar cheese, thawed corn, black beans, chopped bell pepper, and red onion.
  6. Pour the dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
  7. Cover the bowl and chill the taco pasta salad in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
  8. Just before serving, sprinkle the crushed tortilla chips or Doritos over the top for crunch. Serve cold.

Notes

  • You can prepare the seasoned ground beef and the dressing up to one day ahead of time. Store them separately in the refrigerator.
  • For a tangier dressing, substitute Catalina dressing with French dressing.
  • If you are making this ahead for a potluck, keep the crushed chips separate and add them right before serving to prevent them from getting soggy.
  • This recipe works well with other pasta shapes like small shells or penne.

Nutrition

Find it online: https://cravybite.link/taco-pasta-salad-recipe-easy-creamy-potluck/