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Taco Pasta Salad

Taco pasta salad with a lime-ranch dressing and al dente rotini, studded with crispy tortilla strips. This fresh, easy party dish layers seasoned ground beef, corn, beans, cheddar, and chopped cilantro for big flavor in every forkful.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Rotini pasta
  • 1 lb rotini pasta Cook until al dente, drain well, and cool.
Seasoned ground beef
  • 1 lb ground beef Cook and season; use as the taco filling base.
Vegetables and beans
  • 1 cup corn kernels
  • 1 red bell pepper Dice.
  • 0.5 red onion Dice.
  • 1 cup black beans Drain.
Cheese and herbs
  • 1 cup shredded cheddar cheese
  • 0.5 cup fresh cilantro Chopped.
Crispy toppings
  • 0.5 cup crispy tortilla strips Top just before serving to keep them crunchy.
Dressing
  • 0.5 cup ranch dressing
  • 0.25 cup lime juice
  • 2 tbsp taco seasoning
  • 0.25 tsp salt and pepper To taste; season after tossing.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook the pasta
  1. Cook the rotini pasta according to package directions until al dente, then drain well and set aside to cool.
  2. Spread the drained rotini on a sheet pan in an even layer so it cools faster before assembling the salad.
Build the taco pasta salad
  1. In a large bowl, combine the cooked pasta, seasoned ground beef, corn kernels, diced red bell pepper, diced red onion, and drained black beans.
  2. In a separate bowl, whisk together ranch dressing, lime juice, and taco seasoning until smooth.
  3. Pour the dressing over the pasta mixture and toss gently until evenly coated.
  4. Fold in the shredded cheddar cheese and chopped fresh cilantro, then season with salt and pepper.
Chill and serve
  1. Let the salad chill for at least 30 minutes before serving so the flavors meld.
  2. Top the salad with crispy tortilla strips just before serving to keep them crunchy.

Notes

For the best texture, cool the pasta fully before mixing so the dressing clings instead of turning watery. Refrigerate in a covered container up to 3 days; add tortilla strips right before serving. Freezing is not recommended due to pasta texture. For a lighter option, swap the ranch dressing for a reduced-fat ranch.