Rotini pasta, taco-seasoned beef, crunchy lettuce, juicy tomatoes, shredded cheese, and crushed nacho chips tossed in zesty French dressing!
Okay, I’ve got a confession. I’m that person who always forgets there’s a potluck… until the day of. Maybe you can relate? Last summer, I found myself standing in my kitchen, completely blanking on what to bring to our neighborhood BBQ. I had about an hour before go-time, and the fridge was giving “good luck with that” vibes.
But there I was—half a box of rotini pasta, a pound of ground beef, a rogue packet of taco seasoning, and some sad-looking lettuce. And then, a little kitchen magic (or maybe desperation) happened. I threw it all together, added some tomatoes, cheese, and crushed nacho chips for crunch. Topped it with French dressing (I know, right?!) and hoped for the best.
And guess what? That bowl was scraped clean before the burgers even hit the grill. One neighbor even asked if I’d cater their kid’s birthday. (Spoiler: I did not.)
So yeah, this Taco Pasta Salad became my go-to for summer gatherings, and I’ve been tweaking it ever since.
Why You’ll Love This Taco Pasta Salad Recipe?
- It’s ridiculously easy. Like, zero culinary degrees needed.
- It feeds a crowd. Perfect when you’ve got a backyard full of hungry folks.
- The flavor is pure fiesta. Savory taco meat, crunchy lettuce, and zippy dressing all in one.
- No-fuss make-ahead. Mix it up, chill it, and enjoy not scrambling around when your guests arrive.
- And the leftovers? Chef’s kiss. If you’re lucky enough to have any, that is.
Ingredient Notes:
Before we dive in, a quick word: Use what you have. That’s half the fun.
- Rotini pasta – I love the spirals; they grab the dressing and hang on for dear life. But bowties or penne will totally work if that’s what you’ve got.
- Ground beef – Seasoned up taco-style. I go classic, but you do you. Ground turkey? Sure. Leftover shredded chicken? Absolutely.
- Taco seasoning – I keep a few packets in my pantry because, well, life. Homemade seasoning if you’re fancy.
- Tomatoes & Green Bell Peppers – Fresh and juicy, they make everything better. But hey, if you hate green peppers, skip ‘em.
- Shredded cheese – Mexican blend is my ride-or-die here. The melt factor? Perfect.
- Shredded lettuce – Iceberg, because I like the crunch. You could go romaine if you’re feeling wild.
- French dressing – Hear me out! It’s sweet, tangy, and so good in this. Catalina works too.
- Nacho chips – I use Doritos (don’t judge me). They add crunch, saltiness, and let’s be real, they make the whole thing fun.
- Cilantro – Optional, but it makes me feel fancy.
How To Make Taco Pasta Salad?
Step 1: Boil That Pasta
Cook your rotini in salted water—none of that plain water nonsense. Follow the box, but aim for al dente. We want bite, not mush!
Drain it, rinse it under cold water (nobody wants warm pasta salad), and set it aside to chill out.
Step 2: Cook the Beef
Brown the ground beef in a big skillet. Break it up as you go until it’s nice and crumbled. Drain the grease because no one likes greasy pasta salad. Stir in the taco seasoning and a little water—let it simmer till it smells like taco night.
Step 3: Mix the Salad
Grab your biggest bowl. Bigger than you think you need. Toss in the pasta, taco meat, chopped tomatoes, diced peppers, cheese, and lettuce. Give it a stir and admire your handiwork.
Want To Save This Recipe?
Step 4: Dress It Up
Pour in the French dressing. I usually go with about half the bottle first, then taste and add more if I’m feeling saucy. Toss it again—get everything coated.
Step 5: Crunch Time
Right before serving, add the crushed nacho chips. You want crunch, not soggy sadness. Sprinkle on cilantro if that’s your jam.
Storage Options:
This holds up like a champ in the fridge for about two days. Just store it in an airtight container. But! Hold back the lettuce and chips until right before you serve it—trust me on this. No one likes limp lettuce or sad chips.
Variations and Substitutions:
- Swap the meat – Ground turkey, shredded chicken, black beans if you’re going meatless.
- Different pasta – Whatever short pasta you love. Even gluten-free works great.
- Cheese choices – Pepper Jack if you like heat, or go wild with crumbled queso fresco.
- Dressings – Ranch? Sure. Salsa and sour cream? Heck yes.
What to Serve with Taco Pasta Salad?
Honestly? It’s a meal on its own. But if you’re in party mode:
- Grilled corn on the cob – Smothered in butter and lime.
- Guacamole & chips – You can never have too much dip.
- Frozen margaritas – Because you deserve it.
- Watermelon slices – To pretend you’re being healthy.
Frequently Asked Questions:
Can I make it ahead of time?
Yep! Just hold back on the lettuce and chips until you’re ready to serve.
Is it spicy?
Not really, but you can spice it up. Add hot sauce, jalapeños, or spicy chips.
How long does it last?
Two days max in the fridge. After that, it’s just not the same.
And there you have it, folks. Taco Pasta Salad—a little crunchy, a little creamy, and a lot of fun. If you make it, I wanna hear how it goes! Did you add extra cheese? Did you devour half the bowl standing over the kitchen counter? No judgment here.
Let’s taco ‘bout it in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Taco Pasta Salad
Ingredients
- 16 ounces rotini pasta or other medium-sized noodle
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 1.5 cups chopped tomatoes
- 1 cup diced green bell pepper
- 2-3 cups Mexican Style Shredded Cheese
- 4 cups shredded lettuce pre-shredded available at some stores
- 15 ounces French Dressing
- 3 cups slightly crushed nacho cheese or tortilla chips
- Chopped cilantro optional
Instructions
- Cook the rotini noodles, in boiling water according to the instructions on the package and then rinse them with water.
- In a skillet brown the ground beef. Remove any grease.
- Mix taco seasoning into the beef until well combined.
- In a bowl combine the pasta, seasoned beef, chopped tomatoes, diced green bell pepper, shredded cheese and shredded lettuce.
- Pour French dressing over the mixture and stir it all together.
- If you're not serving it away you can refrigerate the salad to chill it.
- Before serving add chips to maintain their crispy texture.
- If desired garnish with chopped cilantro, on top.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
