Taco Pasta Salad combines savory, seasoned ground beef with black beans, corn, grape tomatoes, green onions and jalapeños, all tossed with rotini and coated in a cool, creamy avocado-cilantro dressing with a bright squeeze of lime. This easy Tex‑Mex dish is ideal for cookouts, potlucks, tailgates and family gatherings.
Pasta salad is already a crowd-pleaser, but when you blend it with bold taco flavors you get something special: colorful, zesty and balanced by a creamy dressing. Taco Pasta Salad is simple to prepare and holds up well for serving a group or enjoying as leftovers.
This recipe is written to feed a crowd—perfect for potlucks, church meals or family reunions—but it halves easily for a family meal or an easy weeknight dinner.
What You Need To Make Taco Pasta Salad
- rotini pasta
- ground beef
- taco seasoning
- black beans
- whole kernel corn
- grape tomatoes
- green onions
- jalapeños
- Avocado Dressing (see recipe card below)
How To Make Tex Mex Pasta Salad with Avocado Dressing
Pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water to stop the cooking and keep the noodles from sticking.
Taco Ground Beef. Brown the ground beef in a skillet. Add taco seasoning and about 1 cup of water, then simmer until the liquid is absorbed, about 10 minutes. Set aside to cool slightly.
Dressing. Combine the avocado, sour cream, cilantro, olive oil, garlic, lime juice and seasonings in a food processor and blend until smooth. Add a tablespoon or two of water if you prefer a thinner dressing.
Prep & Assembly. Chop the tomatoes, green onions and jalapeños. Drain and rinse the beans and corn. In a large bowl, combine pasta, taco meat, vegetables and beans. Pour the dressing over the salad and toss until everything is evenly coated. Chill for at least an hour or serve immediately.
Tips for Making Delicious Taco Pasta Salad
- Salt the pasta water—that’s the primary chance to season the noodles, and it improves the overall flavor.
- For a milder version, swap bell peppers for jalapeños.
- If you don’t have time to make the avocado dressing, a good bottled French-style or Catalina dressing can work in a pinch.
Add-ins
Customize the salad with any of these tasty additions:
- chopped cilantro
- diced avocado
- shredded or cubed cheddar cheese
- crushed tortilla or nacho‑flavored chips for crunch
What to Serve with Taco Pasta Salad
With taco‑seasoned beef, this salad can be a complete meal. Pair it with any of these extras for a fuller Tex‑Mex spread:
- Easy Cheddar Jalapeño Cornbread Muffins
- Fresh Tex‑Mex Guacamole
- Chilled Avocado Soup
- Fresh Salsa with Cilantro & Lime
- Pineapple Cilantro Lime Spritzers
More Taco Recipes You’ll Love
- Catalina Taco Salad
- Easy Taco Hand Pies
- Taco‑Stuffed Baked Sweet Potatoes
Other Pasta Salad Recipes
- Southern Macaroni Salad
- Tuscan Tortellini Salad
- Bacon Tomato Pasta Salad
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
RATE IT, LEAVE A COMMENT OR SNAP A PHOTO.
Taco Pasta Salad with Avocado Dressing
Ingredients
- 1 lb rotini pasta
- 1 lb ground beef
- 1 packet (1 oz) taco seasoning
- 15 oz black beans, drained and rinsed
- 15 oz whole kernel corn, drained and rinsed
- 10 oz grape tomatoes, halved or diced
- 2–3 green onions, sliced
- 2 medium jalapeños, deseeded, deveined and diced
Avocado Dressing
- 1 medium–large avocado, halved and pitted
- 8 oz sour cream
- 1/3 cup chopped cilantro
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon coarse black pepper
- 1 medium lime, juiced
Instructions
- Add pasta to a large pot of salted, boiling water and cook 7–8 minutes until al dente. Drain, rinse with cold water and set aside.
- While the pasta cooks, brown the ground beef in a skillet. Add the taco seasoning and 1/2–1 cup water, simmer about 10 minutes until the liquid is absorbed. Remove from heat.
- In a food processor, combine all dressing ingredients and blend until smooth. Add water, a little at a time, if you want a thinner consistency. Set aside.
- Chop tomatoes, green onions and jalapeños. In a large bowl, combine pasta, taco meat, beans and corn. Toss to mix, then pour dressing over the salad and toss until well coated. Serve immediately or chill at least one hour before serving.
