Taco Pasta Salad
A no-bake, refreshing Taco Pasta Salad that’s easy, quick, and bursting with spicy, homemade Mexican flavor—perfect for a light meal or festive gathering.
Ingredients
- 12 oz pasta shells or bow ties Gluten-free or whole wheat works too
- 1 lb lean ground beef or 2 cups cooked black beans for vegetarian swap
- 1 packet taco seasoning (about 2 tbsp) homemade blend or your favorite brand like McCormick
- 1 cup cherry tomatoes, halved use vine-ripened for extra sweetness
- 1 cup diced red bell pepper green or orange peppers both work
- 1/2 cup finely diced red onion or green onions milder bite
- 1 cup canned corn kernels, drained fresh grilled corn is a fun upgrade
- 1 cup shredded cheddar or Mexican blend cheese think sharp or mild, your call
- 1/4 cup chopped fresh cilantro reserve a little for garnish
- 3/4 cup plain Greek yogurt or sour cream full-fat for creaminess
- 3 tbsp mayonnaise light mayo is fine
- 3 tbsp lime juice about 3–4 tbsp
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional garnishes: sliced avocado, pickled jalapeños, tortilla chips
Instructions
- Bring a large pot of salted water to a boil. Add shells, stir gently, and cook 8–10 minutes until al dente. Drain and rinse under cold water to stop cooking—this keeps the salad refreshing.
- While pasta cooks, heat olive oil in a skillet over medium heat. Add ground beef, breaking it apart with a spatula—about 5 minutes until no pink remains. Sprinkle in the taco seasoning with 1/4 cup water; stir until the mixture thickens. Turn off heat and let it cool slightly.
- In a small bowl, combine Greek yogurt, mayonnaise, lime juice, a pinch of salt, and a crack of black pepper—stir until smooth. Taste and adjust: more lime if you like zing, or a dash of hot sauce for extra spice.
- In your biggest mixing bowl, combine tomatoes, bell pepper, onions, corn, cheese, and cilantro—gently toss with dressing so every piece glistens.
- Add cooled pasta shells and taco-seasoned beef (or beans) to the veggie mixture. Use a spatula to fold everything together—coating evenly without mashing the tomatoes.
- Cover and refrigerate at least 20 minutes for flavors to marry. If you can spare an hour, even better—texture perks up and the salad feels more cohesive.
- Before plating, scatter extra cilantro leaves, sliced avocado, or crushed tortilla chips on top—adds color, crunch, and that irresistible taco vibe.
Notes
I learned that rinsing the pasta under cold water right away really keeps it from sticking—and it cools down fast, so the salad stays crisp. Also, if you want a spicier kick, add a pinch of cayenne to the dressing. For an extra-herby boost, stir in 1 tsp of chopped fresh oregano or parsley. When I first tested this recipe, the dressing was too thick, so I added lime juice bit by bit until it reached a pourable consistency—always worth tasting as you go!
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