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Taco Pasta Salad

Taco pasta salad that’s fresh, easy, and packed with al dente rotini, seasoned ground beef, and crisp tortilla strips. Ranch-lime taco dressing coats every bite, then the salad chills for clean, colorful flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 720
Ingredients Method Notes

Ingredients
  

Base
  • 1 lb rotini pasta Cook until al dente, then drain well.
  • 1 lb ground beef Cook and season before mixing into pasta.
  • 1 cup corn kernels
  • 1 red bell pepper red bell pepper Dice small for even bites.
  • 0.5 red onion red onion Dice small.
  • 1 cup black beans Drain well.
Toppings & dressing
  • 1 cup shredded cheddar cheese Fold in after dressing step.
  • 0.5 cup fresh cilantro Chop and add at the end.
  • 0.5 cup crispy tortilla strips Top just before serving to stay crisp.
  • 0.5 cup ranch dressing
  • 0.25 cup lime juice
  • 2 tbsp taco seasoning
  • Salt and pepper Add to taste.

Method
 

Cook and cool the pasta
  1. Cook rotini pasta according to package directions until al dente, then drain well and set aside to cool with steam escaping.
Mix the taco pasta salad base
  1. In a large bowl, combine cooked pasta, seasoned ground beef, corn kernels, diced red bell pepper, diced red onion, and drained black beans until evenly distributed.
Make the ranch-lime taco dressing
  1. Whisk together ranch dressing, lime juice, and taco seasoning in a separate bowl until smooth and pourable.
Dress and season
  1. Pour the dressing over the pasta mixture and toss gently until evenly coated, with sauce clinging lightly to the noodles.
Add cheese and herbs
  1. Fold in shredded cheddar cheese and chopped fresh cilantro, so the mixture turns speckled and glossy from the dressing.
Chill and serve
  1. Let the salad chill for at least 30 minutes to let flavors meld and the pasta firm up slightly.
  2. Top with crispy tortilla strips just before serving for visible crunch on the surface.

Notes

Pro tip: keep the tortilla strips separate until serving so they stay crisp instead of softening in the dressing. Refrigerate in an airtight container for up to 3–4 days; for best texture, add fresh tortilla strips each time you serve. Freezing is not recommended due to texture changes in pasta and cheese. If you want a lighter version, use light ranch dressing (the flavor stays taco-forward with the same lime and seasoning ratio).