This easy taco pasta salad recipe is loaded with seasoned ground beef, soft pinto beans, juicy cherry tomatoes, vibrant green bell pepper, snappy corn, briny black olives, sharp white onion, crunchy lettuce, tender rotini pasta, and creamy taco sauce.
Switch up taco tuesday swapping classic tacos for bold and zesty ground beef taco pasta salad!
If you enjoy this recipe, try my blt pasta salad, balsamic pasta salad, or greek pasta salad next!
Why you'll love this recipe
- Quick and easy to make: Prep the ingredients, brown the meat, and toss everything together in a bowl. It's super simple to throw together last minute or meal prep ahead of time.
- Great for any occasion: Of course this recipe is great for lunch or dinner, but it's also perfect for parties.
- Fun for everyone: Like most pasta salads, this one is super versatile so the whole family can make it just how they like it.
What's in taco pasta salad
My favorite thing about pasta salads is how customizable they are! Below is a list of ingredients I suggest for this recipe, but feel free to make it your own.
- Ground beef: As you can see in the picture, I'm using 85% lean-15% fat ground beef. You could use a more lean ground beef, ground turkey, or ground chicken as a substitute.
- Beans: I want to beef up this pasta salad, so we opted for versatile pinto beans.
- Tomatoes: Use sliced cherry tomatoes, grape tomatoes, or a chopped roma tomato.
- Olives: I suggest using sliced black olives. Manzanilla and kalamata are also tasty, just totally different flavor profiles.
- Corn: Fresh corn from the cob, canned, or frozen corn that has been thawed all works here. (Try my air fryer corn on the cob!)
- Bell pepper: Any color bell pepper will work. I used green pepper to add more color to the dish.
- Pasta: Rotini spiral pasta is classic but use your favorite. I've made this with macaroni elbow pasta and penne below. Use gluten free pasta to make this recipe gluten free friendly!
- Taco sauce: My secret ingredient! Taco sauce with tomato puree, vinegar, and spices gives the pasta salad extra flavor and creaminess without mayo or cheese.
How to make fiesta pasta salad
The full instructions for mexican pasta salad are found down below in the recipe card.
- Cook pasta in a large pot of boiling water according to package directions. Once cooked al dente, drain well, and rinse with cold water.
- As the pasta cooks, brown the ground beef in a large skillet over medium heat. Break the meat into pieces as it cooks through. Stir in taco seasoning and remove from heat. Drain excess grease, if needed.
- Prep the remaining ingredients then transfer the cooked, cooled pasta, cooked ground beef, and any other toppings to a large bowl. Stir well to combine!
- Taste and adjust seasoning, adding taco sauce, olive oil, or more salt and pepper. Serve immediately or let chill in the refrigerator.
- Store leftovers in an airtight container in the fridge for 3-5 days. Taco pasta salad can be served cold or warm, it's your preference.
Tip from Jenna
Rinsing the pasta will stop the cooking process and help to keep the pasta from soaking up too much taco sauce. Don't skip this step!
Additional toppings
Got an extra can of beans in the pantry, toss it in! Have fresh veggies that need to be used up, slice it up, and enjoy! Here's a list of other popular taco pasta salad toppings:
- Onion (white or red)
- Avocado
- Jalapeno
- Fresh cilantro
- Green onions
- Lime juice
- Tortilla chips
- Iceberg lettuce
Related recipes
Looking for more taco inspired recipes for taco night, you're in the right place. Here are a few reader favorites:
- My taco salad with catalina dressing is full of crisp veggies. Great for a fast lunch or party appetizer.
- This easy crescent roll taco bake recipe comes together with seasoned ground beef and creamy refried beans in a soft, buttery crescent roll crust.
- Taco zucchini boats are the ultimate quick and easy weeknight meal, filled with quinoa, black beans, corn, peppers, and tomato.
- These tiny tacos crisp up perfectly in the air fryer, making them the ultimate appetizer or game day snack! Load up air fryer tacos with your favorite toppings.
If you make this delicious taco pasta salad, I'd love to hear how it turned out in the comments below.
Dairy Free Taco Pasta Salad Recipe
Ingredients
- 1 pound rotini uncooked
- 1 tablespoon olive oil
- 1 pound ground beef
- 3 tablespoon taco seasoning
- 1 pint cherry tomatoes halved
- 1 medium green bell pepper chopped
- 15 ounces pinto beans drained and rinsed
- 15 ounces corn drained and rinsed
- 6 ounces black olives halved
- 2 tablespoon taco sauce
- Salt and pepper to taste
Instructions
- In a large pot of boiling water, cook pasta al dente, according to package directions. Once cooked, drain well, rinse with cold water, and set aside.
- As the pasta cooks, warm olive oil in a large skillet over medium heat and brown the ground beef. Break the meat into small pieces as it cooks. Stir in taco seasoning and remove from heat, drain excess grease if needed.
- Prep the remaining ingredients then transfer everything to a large mixing bowl. Stir well to combine. Taste and adjust seasoning if needed by adding more taco sauce, olive oil, salt, and pepper.
- Serve immediately or let chill the in refrigerator. Taco pasta salad can be served cold or warm.
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