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Taco Pasta Salad

Taco pasta salad with seasoned ground beef, melty cheddar, and crunchy taco toppings in a creamy ranch-salsa dressing. This Mexican-American fiesta pasta salad is chilled for a thicker, flavor-packed bite.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

Pasta shells or rotini
  • 1 lb pasta shells or rotini Use shells or rotini for sturdy, scoopable bites.
Ground beef
  • 1 lb ground beef Brown until fully cooked; cool before mixing.
Taco seasoning
  • 1 taco seasoning Use 1 packet and follow the package directions for water/seasoning amounts.
Cheddar cheese
  • 1 cup cheddar cheese, shredded Shred for even melting and better coating.
Cherry tomatoes
  • 1 cup cherry tomatoes, halved Halve for easy mixing and scooping.
Corn kernels
  • 1 cup corn kernels Drain canned corn if needed.
Red onion
  • 0.5 cup red onion, diced Dice small so each forkful has onion flavor.
Ranch dressing
  • 1 cup ranch dressing Use regular ranch for the classic creamy texture.
Salsa
  • 0.25 cup salsa Choose a mild or medium heat based on preference.
Tortilla chips
  • 1 cup crushed tortilla chips Add right before serving to keep them crunchy.
Toppings
  • 1 lettuce Chopped or shredded, for topping.
  • 1 sour cream Spoon on after chilling.
  • 1 cilantro Chopped, for fresh finish.

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Cook pasta according to package directions in boiling water until al dente. Drain and rinse with cold water to stop cooking, then spread on a sheet pan to cool quickly.
Brown the beef
  1. Brown ground beef in a skillet over medium-high heat until no longer pink. Stir in taco seasoning according to package directions, then cool completely so the salad doesn’t turn watery.
Mix the dressing
  1. Mix ranch dressing with salsa in a bowl until evenly combined. Refrigerate briefly while you assemble the salad if your kitchen is warm.
Assemble and chill
  1. Combine pasta, ground beef, cheddar cheese, tomatoes, corn, and red onion in a large bowl. Pour dressing over the salad and toss to coat thoroughly, then refrigerate for at least 2 hours to let flavors meld.
Top and serve
  1. Top the chilled salad with crushed tortilla chips, lettuce, sour cream, and cilantro right before serving. Serve immediately so the chips keep their crunch.

Notes

Pro tip: cool the pasta and beef completely before combining to prevent the dressing from getting runny. Store covered in the refrigerator for up to 3 days; add tortilla chips and fresh toppings just before serving for best texture. Freezing isn’t recommended because pasta and toppings lose quality after thawing. For a lighter option, use low-fat ranch and reduce cheese to 3/4 cup while keeping the salsa amount the same.