When the warm days of summer roll around, there’s nothing quite like a refreshing and hearty salad to satisfy your cravings. One of my all-time favorite go-to recipes is Taco Pasta Salad. It’s a delightful fusion of two beloved dishes: the robust flavors of a taco and the comfort of a pasta salad. This recipe brings back fond memories of our annual family reunions, where everyone would gather around, each bringing their signature dish. My Aunt Linda, known for her adventurous cooking, introduced this Taco Pasta Salad one sunny afternoon, and it quickly became the star of our potluck.
What I love most about this salad is its versatility and the way it combines so many vibrant, fresh ingredients. The crunch of sweet corn and bell peppers, the creaminess of avocados, and the zesty kick from pickled jalapenos create a medley of textures and flavors that dance on your palate. Plus, the addition of crushed Nacho Doritos adds a surprising crunch that’s both fun and delicious.
Traveling across the Southwest last summer, I found inspiration in the local flavors and decided to tweak Aunt Linda’s recipe a bit. Instead of regular corn, I charred fresh ears on the grill for a smoky depth, and I swapped out mayonnaise for Greek yogurt to lighten it up without sacrificing creaminess. These small changes made a big difference, and the salad was a hit at our latest gathering.
This Taco Pasta Salad is perfect for any occasion, whether you’re hosting a backyard barbecue, heading to a picnic, or just looking for a quick and satisfying weeknight dinner. It’s easy to prepare, and you can make it ahead of time, which is always a bonus. Trust me, once you try this, it’ll become a staple in your recipe collection, just as it has in mine.
How to Make Taco Pasta Salad
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Ingredients:
- 1 pound rotini (or other medium pasta)
- 1 pound lean ground beef
- 1 pint cherry tomatoes (halved)
- 1 15 oz. can black beans (rinsed and drained)
- 1 green bell pepper (chopped)
- 1 ½ cups sweet corn (fresh or canned)
- 1 cup cilantro (chopped, measure before chopping)
- 3 tablespoons diced pickled jalapenos (from 4-ounce can, more or less to taste)
- 2 cups Mexican cheese blend
- 1 cup black olives (halved, optional)
- 3 cups shredded iceberg lettuce
- 2 avocados (ripe but slightly firm, chopped, optional)
- 1 9.5 oz. bag Nacho Doritos (crushed)
- 3/4 cup mayonnaise
- 3/4 cup sour cream (may sub Greek yogurt)
- 1/4 cup medium salsa
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt and pepper
Directions:
Whisk together all of the dressing ingredients in a medium bowl and refrigerate.
Cook pasta in salted water according to package directions until al dente. Rinse with cold water and drain. Add to a large serving bowl and toss with a drizzle of olive oil.
Brown the meat in a large skillet over medium heat. Drain off excess grease. Stir in all of the spices, followed by 2 tablespoons water and green chilies. Set aside to cool while you chop your veggies.
Add the beef and the pasta salad ingredients (beans through the cheese blend) to the pasta.
If serving immediately: Add the avocados and lettuce. Toss with all of the dressing. Add the Doritos right before serving and toss again. Season to taste. If you expect leftovers, you may want to hold the Doritos and let everyone add them to their own servings to keep their crunch.
If not serving immediately: Hold the lettuce, avocados, and Doritos. Toss the pasta salad with half of the dressing, cover, and refrigerate. Bring the pasta salad to room temperature before serving by letting it sit on the counter for 30 minutes. When ready to serve, add the lettuce, avocados, and Doritos. Toss with the remaining dressing. Season to taste. If you expect leftovers, hold the Doritos and let everyone add them to their own servings to maintain their crunch.
FAQs:
1. Can I make Taco Pasta Salad ahead of time?
Yes, you can prepare Taco Pasta Salad ahead of time. To do so, mix the pasta salad with half of the dressing and refrigerate it. When ready to serve, add the lettuce, avocados, and Doritos, and toss with the remaining dressing. This way, the salad stays fresh and the Doritos remain crunchy.
2. What can I use as a substitute for ground beef in this recipe?
If you prefer not to use ground beef, you can substitute it with ground turkey, chicken, or even plant-based meat alternatives. These substitutes will still provide a similar texture and flavor to your Taco Pasta Salad.
3. How can I store leftovers of Taco Pasta Salad?
To store leftovers, place the salad in an airtight container and refrigerate it. For best results, keep the Doritos separate and add them just before serving to maintain their crunch. Leftovers can typically be stored for up to 3 days in the refrigerator.
4. Can I use a different type of pasta for Taco Pasta Salad?
Yes, you can use any medium-sized pasta such as penne, fusilli, or bowtie pasta instead of rotini. The key is to choose a pasta shape that holds the dressing and ingredients well, ensuring every bite is flavorful.
5. What can I use if I don’t have all the spices listed in the recipe?
If you don’t have all the spices, you can use a pre-made taco seasoning mix as a substitute. Use about 2 tablespoons of the taco seasoning to replace the individual spices listed in the recipe. This will still give your Taco Pasta Salad a delicious, well-seasoned flavor.
Taco Pasta Salad
Ingredients
- 1 pound lean ground beef
- 1 pound rotini or other medium pasta
- 1 15 oz. can black beans rinsed and drained
- 1 ½ cups sweet corn fresh or canned
- 1 pint cherry tomatoes halved
- 1 cup black olives halved, optional
- 1 green bell pepper chopped
- 3 tablespoons diced pickled jalapenos from 4-ounce can, more or less to taste
- 1 cup cilantro chopped, measure before chopping
- 2 cups Mexican cheese blend
- 3 cups shredded iceberg lettuce
- 2 avocados ripe but slightly firm, chopped, optional
- 1 9.5 oz. bag Nacho Doritos crushed
- 3/4 cup mayonnaise
- 3/4 cup sour cream may sub Greek yogurt
- 1/4 cup medium salsa
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt and pepper
Instructions
- Whisk together all of the Dressing ingredients in a medium bowl; refrigerate.
- Cook pasta in salted water according to package directions until al dente. Rinse with cold water and drain. Add to a very large serving bowl and toss with a drizzle of olive oil.
- Brown the meat in a large skillet over medium heat. Drain off excess grease. Stir in all of the spices, followed by 2 tablespoons water and green chilies. Set aside to cool while you chop your veggies.
- Add the beef and the pasta salad ingredients to the pasta (beans through the cheese blend).
- If serving immediately: Proceed to add the avocados and lettuce. Toss with all of the dressing. Add the Doritos right before serving and toss again. Season to taste. If you expect leftovers, you may want to hold the Doritos and let everyone add them to their own servings; they will lose their crunch fairly quickly.
- If not serving immediately: Hold the lettuce, avocados, and Doritos. Toss the pasta salad with HALF of the dressing, cover, and refrigerate. Bring the pasta salad to room temperature before serving by letting it sit on the counter for 30 minutes or so. When ready to serve, add the lettuce, avocados, and Doritos. Toss with the remaining dressing. Season to taste. If you expect leftovers, you may want to hold the Doritos and let everyone add them to their own servings; they will lose their crunch fairly quickly.
