A mix of beef tacos and pasta salad, our Taco Pasta Salad makes for a hearty meal or side dish the whole family will love.
Delicious taco pasta salad
Made with taco ground beef, lots of veggies, and your favorite pasta. We know you will love this recipe.
This Taco Pasta Salad makes a great main meal too because it’s so high in protein and veggies!
In this post, we show you how to make this delicious pasta salad and how to store it and eat it as leftovers.
What you need
Meat: It wouldn’t be a “taco” pasta salad without ground taco meat! We chose ground turkey, but the good news is that you can use any ground beef you like.
Vegetables: Give me all the taco greens. We use classic taco veggie toppings. What you need:
- black beans
Pasta: The great thing about pasta salad is that you can use any type of pasta you like (white, whole wheat, gluten-free, etc.)! Just make sure you use about 12 ounces. so that the situation remains the same.
Dressing: We became a little obsessed with our cilantro lime dressing and actually used two whole recipes worth checking out in this pasta salad.
Swap out the ground beef: Don’t like ground turkey? Feel free to use ground beef, chicken, or even a plant-based ground beef.
Use different types of vegetables: Any type of fresh or roasted vegetable goes well in this pasta dish! Try baked zucchini, green fajita, or diced avocado.
Try a different salad dressing: Any of our salad dressings would be delicious with this. Try our Lemon Vinaigrette or our Green Goddess Dressing.
This recipe will keep in an airtight container in the refrigerator for 3-5 days. If you scroll all the way down, you’ll find some meal prep inspiration. This little meal prep container is exactly what we ate the week we made it!
Healthy Taco Pasta Salad
Taco pasta salad is a high-protein, high-veg recipe that appeals to many people. Add your favorite veggies and enjoy.
In total:35 protocol
- 1 Lb. ground turkey
- 1/2 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Chipotle powder
- 1/4 teaspoon chili powder
- 2 teaspoon Frank’s hot sauce
- 12 oz. uncooked pasta Use your favorite variety
- 15 oz. Can of black beans drain and rinse
- 3 oz. Tin of sliced black olives
- 1 pint cherry tomatoes halved
- 1/2 medium red onion rolled
- 12 oz. bag of frozen corn
- 1/2 Cup chopped fresh coriander
First, bring a large pot of water to a boil and add the pasta. Cook until the pasta is al dente. Then strain the water and set aside.
Next, heat olive oil in a large skillet over medium/high heat. When the olive oil is fragrant, add the ground turkey, cumin, garlic, chipotle, chili powder, and hot sauce. Mix well and cook for 5-10 minutes or until turkey is fully cooked. Take it from the stove and let it cool off.
Place the cooked pasta, turkey, and remaining taco salad ingredients in a large bowl and mix well.
Next, drizzle over 2 cups of homemade cilantro lime dressing and toss with pasta salad. Make sure all the ingredients are covered in dressing.
Place in the fridge and let cool.
Enjoy chilled and top with optional topping ingredients.
tips and hints
- Storage: keeps in the fridge for up to 3 days.
Calories: 384kcal Carbohydrates: 51G Protein: 21G Fat: 11G Fiber: 5G Sugar: 5G