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Delicious Taco Pasta Salad with vibrant vegetables and flavorful dressing.

Taco Pasta Salad

A quick and easy Taco Pasta Salad that's perfect for busy weeknights. This dish combines shapely pasta, a creamy dressing, and plenty of colorful veggies, making it a family favorite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the salad
  • 10 oz rotini (or similar shapely pasta such as penne or farfalle)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon taco seasoning (store-bought or homemade)
  • 1/2 tablespoon dry ranch seasoning
  • 1/2 cup green onions, diced (white and green parts)
  • 1 cup red bell pepper, diced (adds color and crunch)
  • 1 can (15.25 oz) corn, drained
  • 1 1/2 cups Mexican blend cheese, shredded
  • Salt and pepper to taste (optional)
  • Ice or cold water for quickly cooling pasta (see tips)
Optional Add-ons
  • Cooked shredded chicken or rotisserie chicken (for extra protein)
  • Black beans (rinsed and drained for fiber and bulk)
  • Sliced black olives (for a salty bite)
  • Diced avocado (added just before serving for creaminess)
  • Chopped cilantro or fresh lime juice (for brightness)
  • Jalapeño or a pinch of cayenne (if adults want more heat)
  • Crushed tortilla chips (on top for crunch at serving)

Method
 

Preparation
  1. Bring a pot of salted water to a boil and cook 10 oz of rotini according to package directions for al dente.
  2. Drain the pasta and immediately rinse under cold water until it’s thoroughly cool.
Make the dressing
  1. In a large mixing bowl, stir together 1 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon taco seasoning, and 1/2 tablespoon dry ranch seasoning until smooth.
Combine ingredients
  1. Add the cooled, drained pasta to the bowl and toss until every piece is coated.
  2. Fold in 1/2 cup diced green onions, 1 cup diced red bell pepper, 1 can drained corn, and 1 1/2 cups shredded Mexican blend cheese. Toss gently to combine.
Chill
  1. Cover and refrigerate the salad for 1–2 hours to let the flavors meld.
  2. If short on time, 20–30 minutes still works, but chilling improves texture and taste.
Serve
  1. Give it a quick stir before serving and adjust salt or pepper if needed.
  2. Add a squeeze of lime right before serving for brightness.

Notes

This pasta salad keeps well in the fridge for 2–4 days. Avoid adding avocado until serving if storing. Cooking pasta while prepping veggies saves time.