Go Back
–+ servings
Taco Pasta Salad Recipe

Zesty Taco Pasta Salad Recipe for Quick Weeknight Joy

A vibrant Taco Pasta Salad Recipe that combines hearty pasta with zesty taco toppings for a quick and customizable dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta (rotini, penne, or gluten-free)
For the Dressing
  • 1 cup Ranch Dressing or vinaigrette for a lighter take
  • 1 cup Salsa mild or spicy
For the Veggies
  • 1 cup Cherry Tomatoes or regular tomatoes
  • 1 cup Bell Peppers any color
  • 1/2 cup Red Onion or sweet onion
For the Protein
  • 1 can Black Beans or any canned beans
For Added Sweetness
  • 1 cup Corn frozen or canned
For the Creamy Touch
  • 1 cup Cheese (e.g., cheddar) shredded, optional

Equipment

  • Large pot
  • medium bowl
  • large mixing bowl
  • Knife

Method
 

Preparation Steps
  1. Cook the pasta by boiling salted water, add pasta and cook for 8-10 minutes until al dente. Drain and cool.
  2. Whisk together ranch dressing and salsa in a medium bowl until smooth.
  3. Chop cherry tomatoes, bell peppers, and red onion into bite-sized pieces.
  4. Combine cooled pasta, chopped vegetables, black beans, corn, and shredded cheese in a large mixing bowl.
  5. Pour the dressing over the salad and gently toss to combine.
  6. Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 30IUVitamin C: 40mgCalcium: 20mgIron: 10mg

Notes

Using fresh ingredients enhances flavor. Chill for better taste. Feel free to customize with additional ingredients.

Tried this recipe?

Let us know how it was!