Taco Pasta Salad Recipe

Taco Pasta Salad Recipe

This taco pasta salad is a tasty all-in-one dish that I can easily whip up on busy or lazy days. I make it for parties or potluck celebrations because I literally just toss everything together and it’s already good for feeding a large crowd.

Who would’ve thought that taco, pasta, and salad would go so well together? But the secret of this dish is in the Mexican style of flavors incorporated into it. While you can use store-bought ones, highly recommend making your own taco seasoning if you have the time. It’s a fantastic mixture of spices that will give your ground beef a kick. To give it a better boost of flavors I also added some French dressing, with sweet and tangy flavors that balances out the spice from the taco seasoning.

I also love the different textures in this dish with tender bites from the pasta and ground meat and some crunch from the lettuce, onions, and chips. And not to forget, loads of shredded cheese! One can never have too much cheese. One tip I can share to keep the crispness of your chips is to add them only when you’re about to serve it. Putting the corn chips really early will make them soft and soggy and nobody wants soggy chips!

This pasta salad recipe is one of the bestest ones out there so I can assure you that you wouldn’t regret making this. You can even add more ingredients like black beans, green bell pepper, or black olives, depending on your liking. Delicioso!

How To Make Taco Pasta Salad

Enjoy crunchy and tender bites on one plate with this taco pasta salad! It’s tossed with tender browned beef, veggies, and corn chips for a fuller meal.

Preparation: 10 minutes
Cooking: 20 minutes
Cool Time: 10 minutes
Total: 40 minutes



  • 2cupsrotini pasta
  • 1lbground beef
  • oztaco seasoning,(1 package)
  • 3cupslettuce,shredded
  • 2cupscherry tomatoes,halved
  • 1cupcheddar cheese,shredded
  • ½cuponion,chopped
  • ½cupFrench salad dressing,or Catalina dressing
  • 7ozcorn chips,(1 bag)
  • 2tbspsour cream


  1. Bring a large pot of lightly salted water to a boil. Cook spiral pasta at a boil for about 12 minutes, stirring occasionally until cooked through yet firm to the bite. Drain.

  2. Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir for about 10 minutes until beef is crumbly, evenly browned, and no longer pink.

  3. Drain and discard any excess grease. Stir taco seasoning into beef mixture. Cool.

  4. Stir the beef mixture into the pasta. Toss the shredded lettuce, tomatoes, Cheddar cheese, onion, French dressing, and corn chips into the pasta mixture.

  5. Top with sour cream, serve, and enjoy!


  • Calories: 750.96kcal
  • Fat: 47.97g
  • Saturated Fat: 14.32g
  • Trans Fat: 1.18g
  • Monounsaturated Fat: 15.64g
  • Polyunsaturated Fat: 12.64g
  • Carbohydrates: 53.54g
  • Fiber: 4.46g
  • Sugar: 4.20g
  • Protein: 26.27g
  • Cholesterol: 78.20mg
  • Sodium: 916.44mg
  • Calcium: 239.13mg
  • Potassium: 638.78mg
  • Iron: 3.35mg
  • Vitamin A: 143.83µg
  • Vitamin C: 10.14mg
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