The Best Taco Pasta Salad
Whoever said salads have to be a snooze-fest hasn’t met this Taco Pasta Salad. I’m talking ground beef so flavorful it practically dances off the plate, harmonizing with pasta in a way you never thought possible. Imagine diving into a bowl where every mouthful features the comforting taste of home-cooked pasta, the zing of taco seasoning, and the unexpected crunch of Doritos, all enveloped in a creamy French dressing. Yep, you’ll be ditching those ordinary salads and elevating your meal game in no time.
Ground Beef: It provides that savory, meaty richness we all love in a taco. You can swap it for ground turkey or plant-based meat for a lighter or vegetarian option. Taco Seasoning: The flavor enhancer. This mix brings the beef to life with spices and herbs. Make your own or use a store-bought blend. If you’re in a pinch, a mix of cumin, chili powder, and paprika can work. Pasta: The carbohydrate canvas. I recommend penne or shells to hold all the flavors. Gluten-free pasta or whole-grain versions are fine too. Corn: Adds a sweet crunch. Canned, frozen, or even fresh corn will do. You could also try diced bell peppers for added color. Black Beans: The fiber-rich filler. Drained canned beans are super convenient, but you could also cook your own from scratch. Grape Tomatoes: They bring juiciness and a pop of color. Cherry tomatoes or diced plum tomatoes can step in if needed. Iceberg Lettuce: Offers a refreshing crunch. Feel free to swap with romaine or even spinach for a nutrient boost. Black Olives: For a touch of briny richness. If olives aren’t your thing, try capers or skip them entirely. Cheddar Cheese: Adds creamy, salty goodness. A Mexican cheese blend or even mozzarella could also work here. French Dressing: Ties all the flavors together. Italian or ranch dressing could serve as a substitute. Heck, go crazy and use salsa if you want a different kick! Doritos: The crunch factor. Crush them up for that nostalgic texture. If Doritos aren’t your style, any tortilla chip or even croutons could work.
You’re not gonna believe how easy this Taco Pasta Salad is! Seriously, it’s like the universe conspired to make all your favorite flavors play nicely in one bowl. Let’s get started, shall we? First off, let’s get that pasta going. Boil it just like the package says, then drain it and give it a good cold rinse. Trust me, the cold rinse keeps it from getting mushy later. While the pasta’s boiling, brown your ground beef in a skillet over medium-high heat. Once it’s all crumbly and no longer pink, drain the fat and sprinkle in the taco seasoning. Give it a good stir—you want every bite to scream “fiesta!” Alright, now comes the fun part. In a big bowl, toss everything—pasta, beef, veggies—with the French dressing. Go on, get your hands in there and mix it up. You want every piece to get some love from that dressing. Nearly there! Sprinkle in that shredded cheddar cheese, and give it another toss. Oh, and don’t forget the pièce de résistance: the crushed Doritos. These guys bring the crunch that makes everything pop.
Storage
Store leftover taco pasta salad in an airtight container in the fridge. Leftovers will last 3-4 days. I don’t recommend storing this recipe in the freezer. Because of the water content of the veggies and cooked pasta, after it thaws it will become soggy.
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