Easy Taco Pasta Salad

Easy Taco Pasta Salad brings taco seasoned ground beef, pasta, tomatoes, black beans, cheddar and scallions together with a creamy, slightly spicy, easy to pull together ranch dressing.

No matter how well you plan, life is busy!  Absolutely no doubt about it.  This Easy Taco Pasta Salad is a complete meal that can be pulled together in less than thirty minutes.  It is so delicious and with the use of romaine lettuce, leftovers hold up well.  It is a complete meal in itself and perfect for those warm summer nights when you don’t want to turn on the oven or venture out to grill something.

What is the best pasta to use?

I think that Radiatore pasta is the best for this taco pasta salad.  It is just the right size and it has lots of nooks and crannies for the dressing.   However, any small pasta will work as well such as macaroni, rotini, small shells, or bowtie pasta.

How far in advance can you make this?

You can make this pasta salad up to two days in advance but I would not add the romaine until a few hours before. You want your lettuce to be fresh and crisp.  Store in an airtight container in the refrigerator. If the pasta salad seems dry, add a few tablespoons of ranch, sour cream or salsa.

How to Make Taco Pasta Salad

1. It does not get much easier than this.  Simply cook your noodles and drain well. Next, brown the ground beef and drain any excess grease.  Then add the taco seasoning, water and simmer. Remove from the heat and allow to cool to almost room temperature.
2. In a small bowl, whisk together all the dressing ingredients.
3. Grab a large serving bowl and gently combine the cooled pasta, prepared dressing, seasoned beef,  cheddar, tomatoes, scallions, black beans and romaine.

Recipe notes and helpful tips

• Cook the pasta slightly al dente.  No one wants mushy noodles and pasta salads require stirring so you don’t want those noodles breaking down.
• Include lots of good quality, fresh ingredients.  Look for the best grape tomatoes, sharp cheddar, romaine lettuce, etc.
• Let the noodles cool before adding the romaine lettuce and other ingredients that like to be cool.
• They are now selling ranch dressings in the refrigerator section that have no artificial flavors, preservative or colors and they are delicious!
• If your pasta salad seems dryer than you like it, add a few tablespoons of extra ranch, sour cream or salsa.  Most pasta salad recipes are easily modified with a little of this and a little of that.

My family loves a good pasta salad! They are great for a late Saturday or Sunday lunch.  Do you love pasta salads? Here are some other scrumptious pasta salad recipes. Everyone could use a few more great pasta salads!!

More pasta salads you will love!

Easy Taco Pasta Salad

Easy Taco Pasta Salad brings taco seasoned ground beef, pasta, tomatoes, black beans, cheddar and scallions mixed with a creamy slightly spicy ranch dressing. Its perfect warm or chilled, for lunch or dinner.

5 from 8 votes

Print Pin Rate

Course: pasta salad

Cuisine: Tex-Mex

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 8

Calories: 635kcal

Author: Beth Pierce

Ingredients

• 16 ounces Radiatore pasta please see notes
• 1 lb ground beef
• 3 tablespoons taco seasoning
• 3/4 cup water
• 1 cup sharp cheddar cut in very small cubes
• 1 cup halved grape tomatoes
• 1/2 cup chopped scallions
• 1 can 15 ounces black beans drained and rinsed
• 1 small head romaine lettuce chopped about 6 cups

Dressing

• 1 1/3 cup ranch dressing
• 2-3 tablespoons adobo sauce please see notes
• 1/2 cup sour cream
• 1/4 cup salsa or salsa style tomatoes

Instructions

• Cook pasta la dente according to box instructions. Drain well and cool. Stir or flip while cooling so it does not stick too much.
• In large skillet over medium heat brown ground beef. Drain any excess fat. Turn heat to low and add taco seasoning and water. Simmer for 7-10 minutes.
• In small bowl whisk together ranch dressing, adobo sauce, sour cream and salsa.
• Add cooled pasta to large bowl. Add mixed dressing, cheddar, tomatoes, scallions, black beans, romaine and seasoned beef. Stir gently to coat and serve.
• Refrigerate any leftovers.

Notes

• You can use any small pasta for this dish like small shells, macaroni, rotini or bowtie pasta.
  Adobo sauce can be made homemade or purchased in the Mexican section of your grocery store. You can also but a can of chipotle peppers packed in adobo sauce and use the pepper for other recipes. Canned chili peppers that have been continuously refrigerated will keep for about 1 to 2 months.
• Cook the pasta slightly al dente.  No one wants mushy noodles and pasta salads require stirring so you don’t want those noodles breaking down.
• Include lots of good quality, fresh ingredients.  Look for the best grape tomatoes, sharp cheddar, romaine lettuce, etc.
• Let the noodles cool before adding the romaine lettuce and other ingredients that like to be cool.
• They are now selling ranch dressings in the refrigerator section that have no artificial flavors, preservative or colors and they are delicious!
• If your pasta salad seems dryer than you like it, add a few tablespoons of extra ranch, sour cream or salsa.  Most pasta salad recipes are easily modified with a little of this and a little of that.

Nutrition

Calories: 635kcal | Carbohydrates: 49g | Protein: 22g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1403mg | Potassium: 433mg | Fiber: 3g | Sugar: 5g | Vitamin A: 905IU | Vitamin C: 5mg | Calcium: 164mg | Iron: 2mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram

This post was originally published June 11, 2018 and was republished February 7, 2019 with new content.