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top view of taco pasta salad recipe in a white bowl with pasta, ground beef, cheese, lettuce, black beans, corn, avocados, olives, jalapenos and cilantro
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Taco Pasta Salad

This Taco Pasta Salad is swoon worthy for lunch, easy dinners, potlucks, barbecues or parties and will have everyone clamoring for more! It’s flavor-texture fireworks of the best taco fixings such as chili spiced ground beef or turkey, juicy tomatoes, hearty black beans, creamy avocados, spicy jalapenos, zesty cilantro and the best part – crushed Nacho Cheese Doritos – all doused in creamy Baja Catalina Dressing. This Taco Pasta Salad is easy to customize with your favorite ingredients, is make ahead friendly and can be enjoyed cold, room temperature or warmed.  No matter how you serve it, this pasta salad recipe is destined to become a treasured family favorite!  
Course Main Dish, Side Dish, Snack
Cuisine Mexican
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients

GROUND BEEF

  • 1 pound lean ground beef (see notes for turkey)
  • 1 tablespoon chili powder
  • 1 ½ tsps EACH garlic powder, onion powder
  • 1 tsp EACH ground cumin, salt
  • 1/2 tsp EACH smoked paprika, dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 4 oz. can mild diced green chilies
  • 2 tablespoons water

SALAD

  • 1 pound rotini, or other medium pasta
  • 1 15 oz. can black beans, rinsed and drained
  • 1 ½ cups sweet corn (fresh or canned)
  • 1 pint cherry tomatoes, halved
  • 1 cup black olives, halved (optional)
  • 1 green bell pepper, chopped
  • 3 tablespoons diced pickled jalapenos (from 4 ounce can), more or less to taste
  • 1 cup cilantro, chopped (measure before chopping)
  • 2 cups Mexican cheese blend

ADD JUST BEFORE SERVING

  • 3 cups shredded iceberg lettuce
  • 2 avocados, ripe but slightly firm, chopped (optional)
  • 1 9.5 oz. bag Nacho Doritos, crushed

CREAMY BAJA CATALINA DRESSING

  • 3/4 cup mayonnaise
  • 3/4 cup sour cream (may sub Greek yogurt)
  • 1/4 cup medium salsa
  • 1/4 cup ketchup
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1/2 tsp EACH smoked paprika, ground cumin, salt
  • 1/4 teaspoon pepper

Instructions

  • Whisk together all of the Dressing ingredients in a medium bowl; refrigerate.
  • Cook pasta in salted water according to package directions, just until al dente. Rinse with cold water and drain. Add to a very large serving bowl and toss with a drizzle of olive oil.
  • Brown the meat in a large skillet over medium heat. Drain off excess grease. Stir in all of the spices, followed by 2 tablespoons water and green chiles. Set aside to cool while you chop your veggies.
  • Add the beef and the pasta salad ingredients to the pasta (beans through the cheese blend).

If serving immediately:

  • Proceed to add the avocados and lettuce. Toss with all of the dressing. Add the Doritos right before serving and toss again. Season to taste. If you expect leftovers, you may want to hold the Doritos and let everyone add them to their own servings; they will lose their crunch fairly quickly.

If not serving immediately:

  • Hold the lettuce, avocados and Doritos. Toss the pasta salad with HALF of the dressing, cover and refrigerate. Bring the pasta salad to room temperature before serving by letting it sit on the counter for 30 minutes or so. When ready to serve, add the lettuce, avocados and Doritos. Toss with remaining dressing. Season to taste. If you expect leftovers, you may want to hold the Doritos and let everyone add them to their own servings; they will lose their crunch fairly quickly.

Video

Notes

  • Customize ingredients:  The pasta salad ingredients and measurements are simply suggestions.  You can use add/swap any ingredients for your favorites.
  • Ground turkey:  You can absolutely use ground turkey or chicken instead of beef.  To still enjoy the beefy flavor, season the turkey with 2 teaspoons granulated beef bouillon, 2 crushed bouillon cubes or 2 teaspoons base like Better Than Bouillon or Zoup!  If using bouillon, reduce the salt to ½ teaspoon then season to taste.
  • Avocados:  You can add chopped avocados to the salad hours ahead of time by first tossing with lime juice. 
  • Cheese:  You can also use 2 cups of cheddar or one cup each of cheddar and Monterrey Jack.
  • Season to taste:  Always adjust the finished dish to make it right for YOU!  The salsa you use, how heavily you salted the pasta water and personal taste will determine if you want it saltier, tangier or spicier.  I found the measurements in the recipe just right for me when the pasta salad was immediately served but you may need to adjust if the pasta has been refrigerated.

Prep Ahead Pasta Salad

You can prep the pasta salad ingredients ahead of time if you want to get more than a 24-hour jump start, otherwise use the make ahead instructions in the recipe card if serving within a few hours.
  • Ground beef: can be cooked 2-3 days ahead of time and refrigerated in an airtight container.  I recommend reheating the beef slightly before tossing with the salad so it’s at room temperature. 
  • Pasta: can be made 48 hours in advance, tossed with a drizzle of olive oil, cooled and stored in an airtight container in the refrigerator.
  • Vegetables: the corn, bell peppers, olives, tomatoes, jalapenos, lettuce, etc. can be chopped 48 hours in advance and stored in separate airtight containers in the refrigerator. 
  • Dressing: can be made 5 days in advance and stored in an airtight container in the refrigerator.

Storage

  • Cover the leftover Taco Pasta Salad with plastic wrap or transfer it to an airtight container.  Store in the refrigerator for 3-4 days. The longer the pasta salad is refrigerated, the drier it can become.  If your leftovers taste too dry, then stir in some sour cream.  You may also want to perk up the salad with salt and cayenne pepper to taste.
  • You can enjoy leftovers cold, but I prefer microwaving servings for 30 seconds for room temperature or a minute or so for warmed (it's so good warmed!).