Taco Pasta Salad Recipe

I’m so excited to share this Taco Pasta Salad Recipe with you! It’s one of those dishes that feels like a party in your mouth-full of bold, comforting flavors from the seasoned beef and cheesy pasta, but also refreshing with crisp lettuce and zesty salsa. I find it perfect for casual get-togethers, potlucks, or when you just want a no-fuss meal that everyone loves.

What makes this Taco Pasta Salad Recipe stand out for me is how easy it is to customize and prep ahead of time. Whether you’re feeding a crowd or just meal prepping for the week, it holds up really well-and that crunchy chip topping? Total game-changer. Trust me, you ll want to keep this one in your recipe rotation!

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Ingredients You’ll Need

Each ingredient in this Taco Pasta Salad Recipe plays a role in layering flavors and textures-from the meaty, taco-seasoned protein to the zesty salsa and that addictive crunch of Doritos. When shopping, I recommend using good-quality taco seasoning and choosing a pasta shape that holds onto the sauce well, like medium pasta shells.

• Ground Beef (or Ground Turkey, Chicken, or Pork): I usually go for beef because it gives that classic taco flavor, but lean turkey works well too if you want something lighter.
• Yellow Onion: Diced small so it blends in without overpowering the salad.
• Taco Seasoning: Homemade or store-bought-make sure it s flavorful and balanced.
• Water: Helps the seasoning dissolve and coat the meat evenly.
• Medium Sized Pasta Shells (or other short pasta): Shells are perfect because they hold the dressing and mix-ins nicely.
• Sharp Cheddar or Mexican Style Cheese: Grated for even distribution of cheesy goodness.
• Lettuce: Crisp and chopped; Romaine or iceberg works great for crunch.
• Salsa: Adds a fresh, tangy pop-choose your favorite heat level.
• Nacho Cheese Doritos: The chips bring essential crunch and a punch of flavor; try to add them just before serving so they don t get soggy.
• Western Dressing (or French/Catalina): This creamy, tangy dressing is what ties the whole salad together with that classic taco salad vibe.

Variations

I love switching things up based on what s in my fridge or who I m serving. The Taco Pasta Salad Recipe is super flexible, so feel free to make it your own.

• Protein Swap: I ve made this with ground turkey and even shredded rotisserie chicken for a quicker twist-both taste great.
• Vegetarian Version: Swap meat for seasoned black beans or cooked lentils to keep the protein but make it veggie-friendly.
• Change the Dressing: If Western dressing isn t your thing, French or Catalina dressings work well too-just pick one with a nice balance of sweetness and tang.
• Spice it Up: Add diced jalapeños or a splash of hot sauce in the salsa for extra heat.

How to Make Taco Pasta Salad Recipe

Step 1: Cook and Cool the Pasta

Bring a large pot of salted water to a boil and add your pasta shells. Cook just until al dente because you don t want them mushy once the salad sits. As soon as they re done, drain the pasta and rinse thoroughly under cold water until completely cool. This stops the cooking process and keeps the pasta from sticking or getting overdone later on.

Step 2: Brown the Meat and Season

While pasta cooks, heat a skillet over medium heat and brown your ground beef along with the diced onion. Once the meat is cooked through, drain any excess grease to keep the salad from becoming oily. Add in your taco seasoning and water, stirring well to coat the meat. Let it simmer for a few minutes until the mixture thickens slightly, then remove from heat and set aside to cool to room temperature.

Step 3: Mix the Base Ingredients

In a big bowl, combine the cooled pasta, taco-seasoned meat, grated cheese, and salsa. Give everything a good stir so all the flavors meld together. At this point, you can cover and refrigerate if you re prepping ahead-just hold off on adding the chips, lettuce, and dressing until right before serving to keep things fresh and crunchy.

Step 4: Toss in Lettuce, Chips, and Dressing

When you re ready to eat, add the chopped lettuce, crushed Doritos, and Western dressing to the bowl. Mix gently but thoroughly so the dressing coats everything, and the chips are evenly distributed. Serve chilled and watch your friends ask for seconds!

How to Serve Taco Pasta Salad Recipe

Garnishes

I usually sprinkle some extra crushed Doritos on top for that final crunch and a handful of chopped fresh cilantro if I have it on hand-it adds a lovely fresh brightness. Sometimes a dollop of sour cream makes an appearance too if we want a little extra creaminess.

Side Dishes

This Taco Pasta Salad goes wonderfully with simple sides like tortilla chips and guacamole or a light black bean salad. I ve also served it alongside grilled corn on the cob for a fun summer cookout feel.

Creative Ways to Present

For parties, I ve served this salad inside hollowed-out bell peppers or avocado halves-it makes for a colorful, crowd-pleasing presentation that people can t resist. Individual mason jars layered with salad components also work great if you want grab-and-go convenience.

Make Ahead and Storage

Storing Leftovers

I keep any leftover salad in an airtight container in the fridge, but I always separate the chips and lettuce if I ve prepped ahead, adding them fresh just before serving. This way, the crisp textures stay intact and don’t turn soggy overnight.

Freezing

I haven t frozen this Taco Pasta Salad Recipe because the lettuce and chips won t freeze well, but you could freeze the cooked, seasoned meat and pasta separately if you want to prep components in advance. Just thaw and combine fresh ingredients when ready.

Reheating

If you want to enjoy leftovers warm, I suggest reheating just the meat and pasta mix in a microwave or on the stove, then adding fresh lettuce, salsa, cheese, chips, and dressing after heating. This keeps those fresh elements crisp and tasty.

FAQs

Final Thoughts

This Taco Pasta Salad Recipe feels like a little celebration every time I make it. It s one of those recipes I turn to when I want something tasty, easy, and loved by everyone around the table. I hope you enjoy making it as much as I do-whether it s for a casual dinner, a gathering with friends, or a quick weekday meal that brightens up your week. Have fun with it and don t forget to save some extra chips for the top!

Taco Pasta Salad Recipe

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• Author: Lucy
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican-American

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Description

Taco Pasta Salad is a flavorful and easy-to-make dish combining seasoned ground beef, pasta shells, sharp cheddar cheese, fresh lettuce, salsa, crunchy Doritos chips, and tangy Western dressing. Perfect for potlucks, barbecues, or a quick weeknight meal, this chilled salad offers a delightful mix of textures and bold Mexican-inspired flavors.

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Ingredients

Units USM Scale 1x2x3x

Meat and Seasoning

• 2 lbs Ground Beef (Ground Turkey, Chicken, or Pork can be used as alternatives)
• 1/2 Yellow Onion, diced
• 2 oz Taco Seasoning
• 1/4 cup Water

Pasta and Cheese

• 16 oz Medium-sized pasta shells (or any short-sized pasta)
• 9 oz Sharp Cheddar cheese (or any Mexican style cheese), grated

Vegetables and Extras

• 1/2 Head of Lettuce, chopped
• 1 cup Salsa
• 14.5 oz Bag of Nacho Cheese Doritos (about half the bag, or less)
• 8–12 oz Western Dressing (French or Catalina dressing can be used as substitutes)

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Instructions

1. Cook Pasta: Boil the pasta in salted boiling water until just al dente. Immediately drain the pasta and rinse under cold water until it is completely cooled. This stops the cooking process and prevents the pasta from sticking.
2. Prepare Taco Meat: In a skillet over medium heat, brown the ground beef together with the diced onion until the meat is fully cooked. Drain any excess grease if necessary. Add the taco seasoning and water, then let it simmer for a few minutes so the flavors meld. Remove from heat and allow the taco meat mixture to cool.
3. Combine Main Ingredients: In a large bowl, mix together the cooled pasta, taco meat, grated cheese, and salsa until everything is well incorporated.
4. Final Assembly & Serve: Just before serving, add in the chopped lettuce, broken Doritos chips, and Western dressing. Toss everything together until evenly mixed. Serve the salad chilled for a refreshing and crunchy meal.

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Notes

• This salad can be made up to one day in advance. Prepare the recipe up to step 3 and refrigerate. Add chips, lettuce, and dressing only right before serving to maintain crispness.
• If Western dressing is unavailable, French or Catalina dressing make good alternatives.
• You can substitute ground beef with ground turkey, chicken, or pork depending on preference or dietary needs.
• Any short pasta such as rotini, penne, or elbows can be used instead of pasta shells.
• Adjust the amount of Doritos to your preference for crunchiness; adding them too early will cause sogginess.

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Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 550mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 55mg