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Quick and Creamy Taco Pasta Salad: A Potluck Crowd Pleaser

Close-up of a bowl of creamy taco pasta salad featuring rotini pasta, ground beef, tomatoes, olives, and shredded cheese.
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This recipe delivers a satisfying, cold Tex-Mex pasta salad featuring seasoned ground beef, crisp vegetables, and a rich, creamy dressing. It is fast to prepare, making it perfect for weeknight dinners or as a star side dish at your next BBQ or potluck.

Ingredients

Scale
  • 1 pound rotini pasta
  • 1 pound ground beef
  • 1 packet (1 ounce) taco seasoning
  • 1/2 cup water
  • 1 cup mayonnaise
  • 1/2 cup French dressing
  • 1/4 cup ranch dressing mix (dry powder)
  • 1 head iceberg lettuce, shredded
  • 2 cups shredded cheddar cheese
  • 1 cup chopped tomatoes
  • 1/2 cup sliced black olives
  • 1/2 cup chopped red onion
  • 1 cup crushed tortilla chips or Doritos (optional, for topping)

Instructions

  1. Cook rotini pasta according to package directions until al dente. Drain the pasta and rinse thoroughly with cold water to stop cooking. Set aside.
  2. In a large skillet over medium heat, cook the ground beef until browned. Drain off excess grease.
  3. Stir the taco seasoning and water into the cooked ground beef. Simmer for 5 minutes, stirring occasionally, until the liquid reduces. Remove from heat and let the beef cool completely.
  4. While the beef cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, French dressing, and dry ranch dressing mix until smooth.
  5. In a very large bowl, combine the cooled pasta, cooled seasoned beef, shredded lettuce, shredded cheese, chopped tomatoes, black olives, and red onion.
  6. Pour the creamy dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
  7. Cover the salad and chill in the refrigerator for at least 1 hour before serving to allow the flavors to blend.
  8. Just before serving, sprinkle the crushed tortilla chips or Doritos over the top for crunch.

Notes

  • You can make this make ahead pasta salad up to one day in advance; keep the crunchy topping separate until serving time.
  • For a tangier dressing, substitute 1/4 cup of the mayonnaise with plain Greek yogurt.
  • This recipe works well for meal prepping; divide portions into containers and store the topping separately.

Nutrition

Find it online: https://gourmetgaze.com/taco-pasta-salad-recipe-quick-creamy/