Taco Pasta Salad

This Taco Pasta Salad combines two comfort food favorites into one crowd-pleasing dish. Perfect for potlucks, barbecues, or quick weeknight dinners, this recipe features spiral pasta tossed with seasoned beef, crunchy corn chips, fresh veggies, shredded cheese, and a creamy French dressing. It’s bold, hearty, and full of Tex-Mex flavor.

Why You’ll Love This Recipe

• Combines the flavors of tacos and pasta salad
• Great for parties, picnics, or easy dinners
• Can be made in advance
• Customizable with your favorite taco toppings
• Both kids and adults love it

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups spiral pasta
• 1 pound ground beef
• 1 (1.25-ounce) package taco seasoning
• 3 cups shredded lettuce
• 2 cups halved cherry tomatoes
• 1 cup shredded Cheddar cheese
• 1 (7-ounce) bag corn chips
• 1/2 cup chopped onion
• 1/2 cup French salad dressing
• 2 tablespoons sour cream

Directions

1. Cook spiral pasta in a large pot of salted boiling water until tender yet firm, about 12 minutes. Drain and let cool slightly.
2. While pasta is cooking, brown ground beef in a large skillet over medium-high heat until crumbly and no longer pink, about 10 minutes. Drain excess grease.
3. Stir in taco seasoning and cook according to package instructions. Allow to cool.
4. In a large mixing bowl, combine cooled pasta and taco-seasoned beef.
5. Add lettuce, cherry tomatoes, Cheddar cheese, corn chips, onion, and French dressing. Toss everything together until evenly coated.
6. Top with sour cream before serving.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Additional time: 10 minutes
Total time: 40 minutes

Variations

• Healthier option: Use lean ground turkey and reduced-fat cheese
• Spicier: Add chopped jalapeños or a pinch of cayenne
• Dressing swap: Try Catalina or ranch instead of French dressing
• Add-ins: Mix in black beans, avocado, or corn
• Make it vegetarian: Use seasoned lentils or plant-based ground beef

Storage/Reheating

Best enjoyed fresh, as the lettuce and chips may become soggy. If making ahead, store salad components separately and combine just before serving. Keeps in the refrigerator for up to 2 days.

FAQs

Can I make taco pasta salad ahead of time?

Yes, but store the lettuce and chips separately and add them just before serving for best texture.

What type of pasta works best?

Spiral (rotini) pasta is great because it holds the dressing and other ingredients well.

Can I use another type of cheese?

Absolutely. Pepper Jack, Monterey Jack, or a Mexican blend work well.

What can I use instead of French dressing?

Catalina, ranch, or chipotle dressing all make great alternatives.

Can I make it vegetarian?

Yes, substitute the ground beef with plant-based meat, lentils, or black beans.

Should this be served warm or cold?

It’s best served slightly chilled or at room temperature.

How do I keep the chips from getting soggy?

Add them just before serving or serve on the side for individual portions.

Is this good for meal prep?

It can be, but keep wet ingredients (dressing, sour cream) and crunchy elements (chips, lettuce) separate.

Can I use taco sauce instead of French dressing?

Yes, taco sauce or a taco-flavored ranch can be a tasty variation.

What sides go well with this?

Serve with cornbread, Mexican rice, or a simple fruit salad for a balanced meal.

Conclusion

Taco Pasta Salad is a fun, flavorful twist on two classic dishes. It’s quick to prepare, endlessly customizable, and sure to be a hit at your next gathering or family dinner. With its hearty ingredients and zesty dressing, it’s a dish you’ll make again and again.

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