Taco Pasta Salad

This Taco Pasta Salad is a flavourful summer dish made with seasoned ground beef, fusilli pasta, and a zesty salsa-lime dressing.

This Taco Pasta Salad is a fun and hearty twist on a classic pasta salad, bursting with the bold flavours of your favourite taco night. It features tender fusilli pasta, seasoned ground beef, fresh vegetables, sharp cheddar, and a tangy salsa-lime dressing that ties it all together. It is perfect served cold or at room temperature – ideal for potlucks, summer barbecues, or an easy make-ahead meal.

With all the familiar toppings you love in a Tex-mex taco, this satisfying salad is a guaranteed crowd-pleaser!

Tips for Best Results

• Cook pasta slightly past al dente: Pasta firms up as it cools. For best texture, cook according to the maximum time suggested on the package.
• Rinse and drain pasta well: Rinsing stops the cooking process and helps prevent sticking.
• Drain the beef thoroughly: This keeps the salad from becoming greasy once chilled.
• Let it chill before serving: Resting time in the fridge allows the flavours to develop and meld together.
• Make it ahead: This salad can be made up to a day in advance – just give it a quick stir before serving.

Ingredients and Substitutions

• Fusilli pasta: Fusilli holds onto the dressing well, but you can also use rotini, penne, or bowtie pasta.
• Ground beef: Ground turkey or plant-based crumbles can be used as alternatives. You can also skip completely.
• Taco seasoning: Use store-bought or homemade. Adjust spice level by choosing mild or spicy seasoning.
• Garlic powder: Adds depth without overpowering the other flavours. Substitute with 1 minced garlic clove if preferred.
• Extra virgin olive oil: Can be replaced with avocado oil or a neutral oil.
• Salsa: Use your favourite jarred salsa – chunky or smooth, mild or spicy.
• Fresh lime juice: Adds brightness to the dressing. Bottled lime juice works in a pinch, or substitute with lemon juice.
• Campari tomatoes: You used 6 Campari tomatoes, cut into wedges, for their sweetness and juiciness. Cherry or grape tomatoes can be used instead.
• Red bell pepper: Adds crunch and colour. Feel free to swap with orange or yellow bell pepper.
• Yellow onion: A milder choice than white onion. Red onion also works well if you prefer a sharper bite.
• Jalapeño pepper: Adds a touch of heat. Omit or reduce for a milder salad, or use pickled jalapeños for tang. I sliced into rings so my kids could easily avoid them but they can be diced for more even flavour.
• Black olives: Briny and rich – can be left out or replaced with sliced green olives if preferred.
• Cheddar cheese: Shredded Monterey Jack or a Tex-Mex blend are great alternatives.
• Cilantro: Adds freshness. If you are not a fan, use parsley or leave it out altogether.

Looking for More Pasta Salads?

Check out more of my favourite pasta salad recipes!

This easy Greek Pasta Salad is full of fresh vegetables, tangy feta, and a simple homemade dressing. Perfect for summer lunches and potlucks.

Calabrese pasta salad is wonderful pasta dish featuring roasted red peppers served either warm or cool as a side dish or entrée.

Bring delicious Italian flavours together in one easy side dish with this colourful antipasto pasta salad. Perfect for any occasion!

Taco Pasta Salad

Yields: 8 Servings | Prep time: 20 minutes | Cooking time: 10 minutes

Ingredients:

• 6 cups fusilli pasta (about 12 ounces dry)
• 1 pound ground beef
• 1 teaspoon garlic powder
• 3 tablespoons taco seasoning, divided
• ¼ cup plus 1 tablespoon extra virgin olive oil, divided
• 1 cup salsa
• Juice of 1 fresh lime
• 6 campari tomatoes, cut into wedges
• 1 red bell pepper, diced
• ½ cup yellow onion, finely diced
• 1 jalapeño pepper, diced (remove seeds for a milder flavour)
• ½ cup sliced black olives
• 1½ cups cheddar cheese, shredded
• ½ cup fresh cilantro, chopped
• Salt and black pepper, to taste

Directions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Add the fusilli and cook slightly past al dente, so it remains firm once cooled. For example, if the package recommends 8–10 minutes, cook for the full 10 minutes. Drain and rinse the pasta under cold water until completely cool. Shake off excess water and transfer to a large mixing bowl.
2. Cook the ground beef:
   In a medium skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the ground beef and garlic powder. Cook, breaking it apart with a spatula, until browned and fully cooked – about 8 to 10 minutes. Drain the beef well to remove any excess grease.
3. Season the beef:
   Return the drained beef to the skillet. Add half of the taco seasoning (1½ tablespoons) along with 2 to 3 tablespoons of water. Stir until evenly coated and simmer for 1 to 2 minutes, until the liquid has mostly evaporated. Remove from heat and let cool slightly. (Image 1)
4. Assemble the salad:
   Add the seasoned beef to the bowl with the pasta. Stir in the cherry tomatoes, red bell pepper, yellow onion, jalapeño pepper, black olives, shredded cheddar cheese, and chopped cilantro.
5. Prepare the dressing:
   In a small bowl or measuring jug, whisk together the remaining ¼ cup of olive oil, salsa, lime juice, and the remaining taco seasoning. Season with salt and black pepper to taste. (Image 2)
6. Toss and chill:
   Pour the dressing over the salad and toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavours to blend.
7. Serve:
   Stir again before serving. Serve chilled or at room temperature.

Continue to Content

Yield: 8 Servings

Taco Pasta Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

This Taco Pasta Salad is a flavourful summer dish made with seasoned ground beef, fusilli pasta, and a zesty salsa-lime dressing.

Print

Ingredients

• 6 cups fusilli pasta (about 12 ounces dry)
• 1 pound ground beef
• 1 teaspoon garlic powder
• 3 tablespoons taco seasoning, divided
• ¼ cup plus 1 tablespoon extra virgin olive oil, divided
• 1 cup salsa
• Juice of 1 fresh lime
• 6 campari tomatoes, cut into wedges
• 1 red bell pepper, diced
• ½ cup yellow onion, finely diced
• 1 jalapeño pepper, diced (remove seeds for a milder flavour)
• ½ cup sliced black olives
• 1½ cups cheddar cheese, shredded
• ½ cup fresh cilantro, chopped
• Salt and black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the fusilli and cook slightly past al dente, so it remains firm once cooled. Drain and rinse the pasta under cold water until completely cool. Shake off excess water and transfer to a large mixing bowl.
2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and garlic powder. Cook, breaking it apart with a spatula, until browned and fully cooked – about 8 to 10 minutes. Drain the beef well to
   remove any excess grease.
3. Return the drained beef to the skillet. Add half of the taco seasoning (1½ tablespoons) along with 2 to 3 tablespoons of water. Stir until evenly coated and simmer for 1 to 2 minutes, until the liquid has mostly evaporated. Remove from heat and let cool slightly.
4. Add the seasoned beef to the bowl with the pasta. Stir in the tomatoes, red bell pepper, yellow onion, jalapeño pepper, black olives, shredded cheddar cheese, and chopped cilantro.
5. In a small bowl or measuring jug, whisk together the remaining ¼ cup of olive oil, salsa, lime juice, and the remaining taco seasoning. Season with salt and black pepper to taste.
6. Pour the dressing over the salad and toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavours to blend.
7. Stir again before serving. Serve chilled or at room temperature.

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Nutrition Information:

Yield:

8

Serving Size:

1½ cups
Amount Per Serving: Calories: 489Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 71mgSodium: 808mgCarbohydrates: 47gFiber: 4gSugar: 8gProtein: 28g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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