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The Ultimate Easy & Creamy Taco Pasta Salad (Potluck Perfect)

Close-up of a creamy taco pasta salad featuring rotini pasta, seasoned ground beef, corn, tomatoes, and olives.
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Make this easy and creamy Taco Pasta Salad for a satisfying meal or a crowd-pleasing side dish. It combines seasoned ground beef, pasta, fresh vegetables, and a zesty dressing.

Ingredients

Scale
  • 1 pound elbow macaroni or rotini pasta
  • 1 pound ground beef
  • 1 packet (1 ounce) taco seasoning mix
  • 1 cup water
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup ranch dressing mix (dry packet)
  • 1/2 cup milk or water (for thinning dressing)
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 cup frozen corn, thawed
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup diced tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup chopped black olives (optional)
  • 1 cup crushed tortilla chips or Doritos (optional, for topping)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse with cold water to cool it down. Set aside.
  2. In a large skillet, cook the ground beef over medium heat until browned. Drain off any excess grease.
  3. Stir the taco seasoning and water into the cooked ground beef. Bring to a simmer and cook for 5 to 7 minutes, stirring occasionally, until the liquid has mostly evaporated. Remove from heat and let the meat cool completely.
  4. While the meat cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, and dry ranch dressing mix. Add milk or water one tablespoon at a time until the dressing reaches your desired consistency.
  5. In a very large bowl, combine the cooled pasta, cooled taco meat, shredded cheese, corn, black beans, diced tomatoes, red onion, and olives (if using).
  6. Pour the creamy dressing over the pasta mixture. Gently fold all ingredients together until everything is evenly coated.
  7. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to blend.
  8. Before serving, sprinkle the top with crushed tortilla chips or Doritos, if desired.

Notes

  • You can prepare the taco meat and the dressing up to one day ahead of time. Store them separately in the refrigerator.
  • For a vegetarian option, substitute the ground beef with a can of seasoned lentils or plant-based ground substitute.
  • This salad tastes best when chilled for several hours, making it a great make ahead salad for parties.

Nutrition

Find it online: https://devourdish.com/taco-pasta-salad/