Our taco pasta salad blends the bold flavors of classic beef (or turkey) tacos with the comforting texture of a pasta salad. It’s a flexible, crowd-pleasing dish that works as a main course or a hearty side—packed with protein, fresh vegetables, and a creamy cilantro lime dressing that ties everything together.
Saucy Taco Pasta Salad
Made with seasoned ground meat, a bounty of veggies, and your favorite pasta shape, this taco pasta salad is an easy, flavorful recipe for weeknights, potlucks, or meal prep. The creamy cilantro lime dressing makes it bright and tangy; it complements the smoky, spiced meat and crunchy vegetables.
What You Need
Meat: Seasoned ground meat provides the taco flavor. Ground turkey was used here, but you can use ground beef, chicken, or a plant-based ground substitute if you prefer.
Veggies: We use classic taco-style toppings to add color, texture, and freshness. Key vegetables in this version are:
- corn
- black olives
- black beans
- tomatoes
- red onion
- fresh cilantro
Pasta: Any pasta shape will work—short pastas like rotini, shells, or penne are ideal because they hold the dressing and mix-ins. Use about 12 ounces of uncooked pasta to keep the balance of ingredients consistent.
Dressing: A creamy cilantro lime dressing (about two recipes worth in this salad) adds zesty flavor and a silky texture that coats the pasta and vegetables. If you like a lighter option, reduce the quantity slightly or substitute a vinaigrette.
Variations
Swap the ground meat: If you don’t want to use ground turkey, ground beef, shredded chicken, or a seasoned plant-based ground are all great alternatives. Adjust cooking times as needed.
Change the vegetables: This salad is very forgiving—swap or add fresh or roasted vegetables like zucchini, bell peppers, or roasted corn. Diced avocado can be added just before serving for creaminess.
Dressing alternatives: While the cilantro lime dressing is the recommended choice here, lemon vinaigrette or a creamy green goddess dressing both pair well if you want a different flavor profile.
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Storage
This taco pasta salad keeps well when stored in an airtight container in the refrigerator. It will stay at peak quality for about 3–5 days. If you plan to meal prep, pack optional toppings like avocado and fresh salsa separately and add them just before eating to preserve texture and color.
More of our Favorite…
Pasta Salad Recipes
- Bow Tie Pasta Salad
- Garlic Lemon Pasta Salad
- Street Corn Pasta Salad
Healthy Taco Pasta Salad
Taco pasta salad is a protein- and veggie-packed dish that serves a crowd. Customize with your favorite vegetables and dressings to suit your family’s tastes.
By: Lee Funke
Prep: 25 mins • Cook: 10 mins • Total: 35 mins • Servings: 8
Ingredients
Taco Meat
- 1 lb. ground turkey (or substitute ground beef, chicken, or plant-based ground)
- 1/2 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon chili powder
- 2 teaspoons hot sauce (such as Frank’s) or to taste
Pasta Salad
- 12 oz. uncooked pasta (your favorite kind)
- 15 oz. can black beans, drained and rinsed
- 3 oz. can sliced black olives
- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, diced
- 12 oz. bag of frozen corn (thawed)
- 1/2 cup chopped fresh cilantro
For the Dressing
- Double the Creamy Cilantro Lime Dressing recipe to yield roughly 2 cups of dressing to coat the salad well.
Optional Toppings
- Avocado
- Salsa
- Queso fresco or crumbled cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside to cool slightly.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground turkey, cumin, garlic powder, chipotle, chili powder, and hot sauce. Cook and break up the meat until fully browned and cooked through, about 5–10 minutes. Remove from heat and let the meat cool a bit.
- In a large mixing bowl, combine the cooked pasta, cooled taco meat, black beans, black olives, halved cherry tomatoes, diced red onion, corn, and chopped cilantro. Toss to combine.
- Pour about 2 cups of the creamy cilantro lime dressing over the pasta salad and toss until everything is evenly coated. Taste and adjust seasoning or dressing amount as desired.
- Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled, topping individual portions with avocado, salsa, or crumbled queso fresco if desired.
Tips & Notes
- Storage: Store in an airtight container in the refrigerator for up to 3–5 days. Keep avocado and fresh salsa separate until serving to avoid sogginess.
- Make it vegetarian: Swap the meat for extra beans, seasoned tofu, or a plant-based crumble.
- Customize the spice: Adjust chipotle and chili powder levels to match your preferred heat.
Nutrition
Calories: 384 kcal • Carbohydrates: 51 g • Protein: 21 g • Fat: 11 g • Fiber: 5 g • Sugar: 5 g
Nutrition information is an approximation.
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