Do you want a meal that is quick, tasty and fun? This 30-Minute Taco Pasta Salad Recipe is perfect. It is easy to make in just half an hour.
You do not need complicated ingredients or long cooking times. This salad is colorful, fresh, and full of flavor. It has pasta, ground beef, veggies and a creamy taco dressing.
Kids and adults will enjoy it for lunch, dinner or a party. Making this recipe at home is healthier than buying ready-made salad. Follow this guide to learn how to make 30-Minute Taco Pasta Salad step by step.
My Experience With This Recipe
I first tried this salad on a busy weeknight. I needed a quick dinner for my family. The recipe was simple and fast. In just 30 minutes, we had a delicious meal.
Everyone loved the mix of pasta, beef and fresh vegetables. The taco dressing made it even tastier. I have made it many times since then.
It is now a favorite for summer picnics and family lunches. You will love how easy it is and how full of flavor it tastes.
Recipe Card info
- Recipe Name: 30-Minute Taco Pasta Salad
- Servings: 4
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Course: Salad / Main Dish
- Cuisine: Mexican-American
- Calories: 350 kcal per serving
Equipment List
- Large pot for pasta
- Skillet for cooking beef
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Spoon or spatula
Ingredients You Need for 30-Minute Taco Pasta Salad
- 8 oz (225 g) pasta (rotini or penne)
- 1 lb (450 g) ground beef
- 1 packet taco seasoning or 2 tbsp homemade seasoning
- 1 cup cherry tomatoes, halved
- 1 cup corn (cooked or canned)
- 1 cup black beans (rinsed and drained)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 1/2 cup ranch dressing or taco dressing
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
Instructions
- Cook the Pasta
Boil a large pot of water. Add pasta and cook according to package instructions. Drain and cool. - Cook the Ground Beef
Heat skillet on medium. Add ground beef. Cook until browned, breaking it with a spoon. - Add Taco Seasoning
Sprinkle taco seasoning over cooked beef. Stir well and add 1/4 cup water. Simmer for 5 minutes. - Prepare Vegetables
While beef cooks, chop cherry tomatoes, onion, and bell pepper. Drain black beans and corn. - Mix Pasta and Beef
In a large bowl, combine cooked pasta and seasoned beef. Stir to mix well and coat pasta. - Add Vegetables
Add tomatoes, corn, black beans, onions, and bell pepper to the pasta. Stir gently. - Add Cheese and Dressing
Sprinkle shredded cheddar cheese and pour dressing over salad. Toss until evenly coated. - Season and Taste
Add salt and pepper to taste. Mix gently and adjust seasoning if needed. - Chill (Optional)
For best taste, refrigerate salad for 10–15 minutes. This lets flavors blend together nicely. - Garnish and Serve
Top with chopped cilantro if desired. Serve immediately or store for later.
Recipe Tips
- Use rotini or penne pasta for best results.
- Cook pasta al dente to keep it firm in the salad.
- Let beef cool slightly before mixing with pasta to avoid soggy noodles.
- Add more vegetables like bell peppers or avocado for extra flavor.
- Store leftovers in an airtight container in the fridge for 2–3 days.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 20 g |
| Fat | 15 g |
| Carbohydrates | 30 g |
| Fiber | 5 g |
| Sodium | 600 mg |
Serving Suggestions
- Serve as a main dish for lunch or dinner.
- Pair with tortilla chips for extra crunch.
- Great for picnic or potluck meals.
- Add a side of guacamole or salsa for more flavor.
Best Sides To Serve With
- Garlic bread or dinner rolls
- Fresh green salad with vinaigrette
- Roasted vegetables like zucchini or bell peppers
- Fruit salad for a sweet contrast
- Mexican-style rice for a filling meal
Storage and Reheating Tips
- Store salad in an airtight container in the fridge for up to 3 days.
- Salad tastes best cold, but you can warm the beef before mixing if preferred.
- Avoid storing with dressing mixed in for too long; keep separate if possible.
- Stir well before serving to mix flavors.
FAQs about 30-Minute Taco Pasta Salad
Q1: Can I make this salad vegetarian?
Yes, replace ground beef with black beans or cooked lentils. The taco seasoning still gives full flavor.
Q2: Can I use a different pasta type?
Yes, macaroni or bowtie pasta works well. Use any pasta that holds sauce and salad ingredients.
Q3: Can I prepare this salad in advance?
Yes, make the pasta and beef ahead. Mix vegetables and dressing just before serving.
Q4: Can I add more veggies?
Absolutely! Corn, bell peppers, avocado, or cucumber work well. Adjust amounts to taste.
Q5: Can I use store-bought taco seasoning?
Yes, store-bought taco seasoning is fine. You can also make your own with chili powder, cumin, garlic powder, and paprika.
Conclusion
This 30-Minute Taco Pasta Salad Recipe is quick, easy and delicious. It is perfect for busy weeknights or parties.
The pasta, beef, vegetables and dressing make a tasty, colorful meal. You can customize it with your favorite veggies or cheese.
It is healthier and more flavorful than store-bought salads. Making this recipe is simple, fun and satisfying. Your family and friends will love it.
Try this recipe today and enjoy a fresh, quick and tasty taco pasta salad that everyone will enjoy.
30-Minute Taco Pasta Salad Recipe
Ingredients
- 8 oz 225 g pasta (rotini or penne)
- 1 lb 450 g ground beef
- 1 packet taco seasoning or 2 tbsp homemade seasoning
- 1 cup cherry tomatoes halved
- 1 cup corn cooked or canned
- 1 cup black beans rinsed and drained
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 1/2 cup ranch dressing or taco dressing
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
Instructions
Cook the Pasta
- Boil a large pot of water. Add pasta and cook according to package instructions. Drain and cool.
Cook the Ground Beef
- Heat skillet on medium. Add ground beef. Cook until browned, breaking it with a spoon.
Add Taco Seasoning
- Sprinkle taco seasoning over cooked beef. Stir well and add 1/4 cup water. Simmer for 5 minutes.
Prepare Vegetables
- While beef cooks, chop cherry tomatoes, onion, and bell pepper. Drain black beans and corn.
Mix Pasta and Beef
- In a large bowl, combine cooked pasta and seasoned beef. Stir to mix well and coat pasta.
Add Vegetables
- Add tomatoes, corn, black beans, onions, and bell pepper to the pasta. Stir gently.
Add Cheese and Dressing
- Sprinkle shredded cheddar cheese and pour dressing over salad. Toss until evenly coated.
Season and Taste
- Add salt and pepper to taste. Mix gently and adjust seasoning if needed.
Chill (Optional)
- For best taste, refrigerate salad for 10–15 minutes. This lets flavors blend together nicely.
Garnish and Serve
- Top with chopped cilantro if desired. Serve immediately or store for later.
Notes
- Use rotini or penne pasta for best results.
- Cook pasta al dente to keep it firm in the salad.
- Let beef cool slightly before mixing with pasta to avoid soggy noodles.
- Add more vegetables like bell peppers or avocado for extra flavor.
- Store leftovers in an airtight container in the fridge for 2–3 days.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
