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Taco Pasta Salad

Taco Pasta Salad with seasoned ground beef, cheese, and crunchy taco toppings in a creamy ranch-salsa dressing. This Mexican-American fiesta pasta salad is cooked, cooled, chilled, then piled high with crushed tortilla chips, lettuce, sour cream, and cilantro.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Base ingredients
  • 1 lb pasta shells or rotini Use elbows, shells, or rotini for sturdy scoops.
  • 1 lb ground beef Choose 80/20 for richer flavor and easier browning.
  • 1 packet taco seasoning Season the beef according to the packet directions.
  • 1 cup cheddar cheese Shred for even melting and better coverage in the salad.
  • 1 cup cherry tomatoes Halve so every forkful gets tomato.
  • 1 cup corn kernels Fresh, frozen, or canned—drain if needed.
  • 0.5 cup red onion Dice small for a balanced bite.
Dressing and toppings
  • 1 cup ranch dressing Creamy base for the dressing.
  • 0.25 cup salsa Adds tang and color to the dressing.
  • 1 cup crushed tortilla chips Keep reserved for topping so they stay crunchy.
  • 1 lettuce Chopped or shredded for topping.
  • 1 sour cream Optional but recommended for classic taco flavor.
  • 1 cilantro Chopped for a fresh finish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook pasta shells or rotini according to package directions, then drain and rinse with cold water to stop the cooking.
  2. Spread the rinsed pasta onto a sheet pan in an even layer, then cool at room temperature while you cook the beef.
Brown beef and season
  1. Heat a cast iron skillet over medium-high heat, add ground beef, and cook until browned, breaking it up as it cooks.
  2. Stir in taco seasoning and cook according to the package directions, then transfer the beef to cool completely.
Make dressing and assemble
  1. Mix ranch dressing with salsa until smooth and evenly colored.
  2. In a large bowl, combine pasta, ground beef, cheddar cheese, cherry tomatoes, corn kernels, and red onion.
  3. Pour the dressing over the salad and toss to coat everything evenly.
Chill and serve
  1. Refrigerate for at least 2 hours so the pasta absorbs the dressing.
  2. Top with crushed tortilla chips, lettuce, sour cream, and cilantro right before serving for the best crunch and freshness.

Notes

Pro tip: cool the pasta and beef fully before mixing so the dressing stays creamy instead of loosening. Refrigerate leftovers in a sealed container up to 3 days; the chips may soften after storing. Freezing is not recommended due to pasta texture and dairy dressing. For a lighter option, swap ranch dressing for a reduced-fat or Greek-yogurt ranch style while keeping the salsa mix the same.