Creamy Taco Pasta Salad

Why You’ll Love This Recipe

Taco flavors in a pasta salad? Yes, please! This Creamy Taco Pasta Salad combines all your favorite taco ingredients into a hearty, satisfying dish. The creamy taco dressing gives it a rich, tangy flavor, while the seasoned ground beef and fresh veggies bring crunch and texture. The shredded cheddar cheese, creamy avocado, and crushed tortilla chips add the finishing touches, making this salad a crowd-pleaser for any event. Whether you’re preparing for a barbecue, picnic, or weeknight dinner, this salad is quick, delicious, and sure to impress.

Ingredients

For the Creamy Taco Dressing:

• 1/2 cup salsa
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the Taco Pasta Salad:

• 1 small onion, diced
• 1 pound ground beef
• 2 teaspoons garlic (2 cloves), minced
• 1 pound small pasta (like macaroni)
• 2 tomatoes, diced
• 1 bunch green onions, chopped
• 1 (15-ounce) can sweet corn, drained
• 1 (3-ounce) can sliced olives, drained
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• 1/2 cup crushed tortilla chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Taco Dressing: In a medium bowl, combine salsa, sour cream, mayonnaise, chili powder, garlic powder, onion powder, paprika, cumin, salt, and black pepper. Stir until well mixed and set aside.
2. Cook the Ground Beef: In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the ground beef and garlic, breaking up the meat as it cooks. Continue cooking until the beef is browned and cooked through. Drain any excess fat and set the beef mixture aside to cool slightly.
3. Cook the Pasta: Meanwhile, cook the pasta according to the package directions. Drain and rinse with cold water to cool it down quickly. Set aside.
4. Assemble the Salad: In a large bowl, combine the cooked pasta, cooked ground beef, diced tomatoes, chopped green onions, sweet corn, olives, and shredded cheddar cheese. Gently toss everything together.
5. Add the Dressing: Pour the creamy taco dressing over the pasta mixture and stir gently to coat evenly.
6. Finish the Salad: Add the diced avocado and crushed tortilla chips to the salad, and give it a final gentle toss to combine. Serve immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Servings and Timing

• Servings: 6-8 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Make it Spicy: Add a diced jalapeño or a dash of hot sauce to the dressing for some extra heat.
• Vegetarian Version: Swap the ground beef for black beans or a plant-based meat alternative for a vegetarian taco pasta salad.
• Dairy-Free: Use a dairy-free sour cream and cheese to make this salad dairy-free.
• Taco Salad Toppings: Add chopped cilantro, lime wedges, or diced bell peppers for more taco-inspired flavor.
• Gluten-Free: Substitute the pasta with a gluten-free pasta for a gluten-free version of this dish.

Storage/Reheating

• Storage: Store any leftover taco pasta salad in an airtight container in the refrigerator for up to 2-3 days. The salad may soften slightly as it sits, but the flavors will continue to develop.
• Reheating: This salad is best served cold, and should not be reheated. If you have leftovers, just stir everything together again before serving.

FAQs

How do I keep the avocado from browning?

To prevent the avocado from browning, add it right before serving. If you plan to make the salad in advance, you can also toss the avocado with a little lime juice to help preserve its color.

Can I prepare this pasta salad ahead of time?

Yes! You can prepare the salad and store it in the fridge for up to a day before serving. Just be sure to add the crushed tortilla chips and avocado right before serving to keep them fresh and crunchy.

What other veggies can I add to this salad?

You can add bell peppers, diced cucumbers, or even fresh cilantro for added flavor and texture.

Can I make the dressing in advance?

Yes, the taco dressing can be made ahead of time and stored in the refrigerator for up to 3 days. Just stir it before using.

Can I use a different type of pasta?

Yes, you can use any small pasta, such as rotini, fusilli, or farfalle, depending on your preference.

Can I use canned tomatoes instead of fresh?

Yes, canned diced tomatoes can be used in place of fresh tomatoes. Just drain the liquid before adding them to the salad.

How do I make this salad spicier?

To make it spicier, add a diced jalapeño to the dressing or sprinkle chili flakes over the top of the salad before serving.

Can I freeze taco pasta salad?

While you can freeze the cooked beef and pasta separately, the dressing and fresh ingredients (like avocado and tomatoes) do not freeze well. This salad is best enjoyed fresh.

How can I make this recipe gluten-free?

To make it gluten-free, use gluten-free pasta and ensure that the salsa and other ingredients you use are also gluten-free.

Conclusion

This Creamy Taco Pasta Salad is a delightful dish that combines the flavors of tacos with the comfort of pasta salad. With its creamy taco dressing, savory ground beef, fresh veggies, and fun toppings, it’s sure to be a hit at any gathering. Easy to make and customizable to your taste, this salad is the perfect blend of bold and creamy, making it an ideal side or main dish for your next meal or party. Enjoy!

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