Southwest Taco Pasta Salad
Bold, colorful, and loaded with all your favorite taco-night flavors, this Southwest Taco Pasta Salad is the kind of dish that people hover around until the bowl is empty. It’s got seasoned ground beef, tender pasta, black beans, corn, juicy tomatoes, sharp cheddar, and a creamy salsa dressing that ties everything together.
It works for just about every occasion — backyard cookouts, potlucks, game day, meal prep — because it’s hearty like a main dish but fresh and zesty like a salad. Plus, it’s make-ahead friendly, which means you can chill it and add the crunchy toppings right before serving for maximum texture.
What You Need for Southwest Taco Pasta Salad
- Pasta (rotini, shells, or penne) for a sturdy base that holds the dressing.
- Ground beef seasoned with taco mix for that classic Tex-Mex flavor.
- Black beans for extra protein and heartiness.
- Corn (canned, frozen, or fresh) for sweetness.
- Cherry tomatoes for freshness and color.
- Red onion for a little bite.
- Shredded cheddar cheese because tacos need cheese.
- Romaine lettuce (optional) added at the end so it stays crisp.
- Crushed tortilla chips added right before serving for crunch.
- Creamy salsa dressing made with sour cream, salsa, and a little mayo or ranch.
How to Make Southwest Taco Pasta Salad
STEP 1: Cook the pasta in well-salted water according to package directions until al dente. Drain and rinse under cold water to cool it down and stop the cooking. Set aside.
STEP 2: In a skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it apart as it cooks. Drain excess grease. Stir in the taco seasoning with a few tablespoons of water and cook for another minute until the beef is well coated. Let it cool slightly so it doesn’t melt the cheese later.
STEP 3: In a small bowl, whisk together the sour cream, salsa, and mayonnaise (or ranch). Season with salt and pepper to taste. The dressing should be creamy but pourable — add a splash of milk if you like it looser.
STEP 4: In a large mixing bowl, combine the cooled pasta, taco-seasoned beef, black beans, corn, cherry tomatoes, red onion, and shredded cheddar. Pour the dressing over the top and toss gently until everything is coated.
STEP 5: Cover and refrigerate for at least 30 minutes so the flavors can meld and the pasta can absorb some of the dressing.
STEP 6: Right before serving, fold in the chopped romaine (if using) and sprinkle the top with crushed tortilla chips for crunch. Serve chilled or at room temperature.
Can I Make This Ahead of Time?
Yes. You can mix everything except the lettuce and tortilla chips up to a day in advance. Store it covered in the fridge, then stir, add lettuce, and top with chips just before serving so it stays crisp.
Can I Use Chicken or Turkey Instead of Beef?
You can swap the ground beef for ground turkey, chicken, or even shredded rotisserie chicken. Just be sure to season it with taco seasoning so you still get that bold flavor.
What If the Pasta Salad Seems Dry After Chilling?
Pasta absorbs dressing as it sits. If it looks a little dry when you pull it from the fridge, just stir in a spoonful of sour cream, salsa, or even a little ranch to loosen it back up.
Is It Spicy?
That depends on the salsa and taco seasoning you use. For a mild version, use mild salsa and regular taco seasoning. For a spicy kick, use medium salsa and add diced jalapeños or a pinch of cayenne.
Helpful Tips
- Rinse the pasta in cold water so it doesn’t warm the dressing.
- Let the beef cool slightly before mixing so the cheese doesn’t melt.
- Always add crunchy toppings at the end — tortilla chips soften fast.
Serving Ideas for Southwest Taco Pasta Salad
This salad is hearty enough to be the main dish, but it also pairs well with grilled chicken, quesadillas, or simple cheese enchiladas. You can also serve it buffet-style with extra toppings like jalapeños, avocado, cilantro, or lime wedges.
Storage & Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chips and lettuce won’t stay crisp, so add fresh ones when serving again.
Zesty, creamy, and full of texture, this Southwest Taco Pasta Salad gives you all the flavors of taco night in one chilled, portable bowl — the exact kind of dish that always comes home empty.
Southwest Taco Pasta Salad
Ingredients
- 1 cup halved grape or cherry tomatoes
- 1 pound lean ground beef
- 12 ounces of pasta such as penne rotini, or small shells
- 1 cup sweet corn kernels fresh, canned, or thawed from frozen
- 1 cup shredded cheddar cheese
- 1/2 medium red onion minced finely
- 1 15-ounce can black beans, rinsed and drained thoroughly
- 1 cup torn romaine lettuce optional, to be added just before serving
- 1 cup crushed tortilla chips to be added at the end for texture
- 2 tablespoons taco spice blend
- Salt and ground pepper to taste
For the Dressing:
- 1/2 cup thick salsa
- 1/2 cup sour cream
- 1/4 cup ranch dressing or mayonnaise
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package until just tender. Drain and rinse under cold water to halt the cooking process. Set aside to cool completely.
- Meanwhile, in a skillet set over medium heat, cook the ground beef, stirring frequently, until it is no longer pink. Discard excess grease. Stir in the taco seasoning along with a few tablespoons of water, mixing until the meat is well coated. Remove from heat and allow to cool slightly.
- In a separate bowl, whisk together sour cream, salsa, and ranch or mayonnaise until smooth. Add salt and pepper as needed to enhance the flavor.
- In a large mixing bowl, combine the cooled pasta, seasoned beef, black beans, corn, cherry tomatoes, red onion, and shredded cheese. Pour the prepared dressing over the ingredients and toss gently until everything is evenly coated.
- Cover the bowl and place it in the refrigerator for a minimum of 30 minutes to allow the flavors to meld.
- Right before serving, gently fold in the chopped romaine lettuce if using, and scatter the crushed tortilla chips on top for added crunch. Serve chilled or at room temperature.