Taco Pasta Salad
This post may contain affiliate links. Please read my disclosure policy.
This Taco Pasta Salad is one of those recipes that sounds a little chaotic on paper and then completely wins over everyone at the table. Seasoned ground beef, pasta, black beans, corn, tomatoes, cheddar cheese, and crushed Doritos, all tossed in a tangy French dressing. It is big, bold, and ready in 30 minutes. We have been making it for years and the bowl always comes home empty.
There is one rule with this salad. The dressing and the Doritos go in right before serving. Not an hour before. Not while you are still standing at the stove. Right before it hits the table. We will keep saying this because it matters more than anything else in this recipe.
Why We Love This Recipe
It feeds a crowd without any fuss. One pound of pasta plus one pound of beef makes enough for 16 people as a side, which means this is one of the best potluck and barbecue recipes we have. Everything gets mixed in one big bowl and the whole thing takes 30 minutes start to finish.
The French dressing is the secret ingredient most people do not see coming. It is tangy and slightly sweet, which cuts right through the richness of the beef and cheese. People always ask what the dressing is and then do a double take when we tell them. Try it as written before you swap it out for something else.
Key Ingredients You’ll Need
- Ground beef. One pound, browned and seasoned with taco seasoning. Drain the fat after cooking so the dressing is not sitting in a pool of grease. Ground turkey works just as well.
- Taco seasoning. Three tablespoons. Store bought is fine. Homemade is better. We have a recipe linked in the card if you want to make your own.
- Pasta. Penne or shells. Both shapes catch the dressing and beef in a way that long pasta just cannot. Cook it, drain it, and rinse it with cold water right away to stop the cooking and cool it down fast.
- French dressing. The dressing that makes this salad what it is. Bottled works great. Catalina is the closest swap if you cannot find French.
- Doritos. One cup, crushed. Nacho cheese is the classic. Add them at the very last second. We cannot say this enough.
Jo’s Tip
Let the beef cool completely before adding it to the bowl. Warm beef wilts the lettuce and melts the cheese before the salad even makes it to the table. Ten minutes on a plate is all it needs.
Cook the pasta, drain it, and rinse with cold water until it is fully cooled. Set aside. While the pasta cooks, brown the ground beef over medium high heat, breaking it into small crumbles. Drain the fat, stir in the taco seasoning, and let it cool.
Add the cooled pasta and beef to a large bowl along with the black beans, corn, tomatoes, lettuce, olives, and cheese. Toss to combine. Stop here if you are making this ahead.
Right before serving, pour in the French dressing and toss to coat. Add the crushed Doritos, give it one more toss, and get it on the table fast.
Substitutions
Ground beef: Ground turkey or chicken both work well. Season either one a little more generously than you would beef since both are milder. For a vegetarian version, skip the meat and add an extra can of black beans. The salad is hearty enough to hold up without it.
French dressing: Catalina is the best swap and tastes almost identical. Ranch works but makes the salad heavier and creamier, which changes things quite a bit. Italian dressing is a lighter option that still plays nicely with the taco seasoning.
Doritos: Any tortilla chip works. Plain chips are more neutral if you find the Dorito flavor too strong. Fritos are a fun alternative. If you are serving a crowd with dietary needs, check the bag because not all chips are gluten free.
Cheddar cheese: A Mexican blend is a natural swap and works beautifully here. Pepper jack adds a little heat. Shred it yourself if you can. Pre-shredded cheese has a coating that stops it from blending into the salad as nicely.
Serve This With
Easy Grilled Chicken Breast
Summer Fruit Salad with Lemon Dressing
Easy Guacamole
Mojito Recipe
When Things Go Wrong
The Doritos are soggy: They went in too early and absorbed the dressing. There is no coming back from this. For next time, add them in the final 60 seconds before the bowl hits the table. If you are serving at a party or potluck, keep the chips in a bag on the side and let people add their own. Problem solved forever.
The salad is dry the next day: The pasta soaked up all the dressing overnight, which is completely normal. Just add a few more tablespoons of French dressing and toss again before serving. Always plan to re-dress leftovers.
The lettuce is wilted: The dressing went in too early or the beef was still warm when it hit the bowl. Both kill lettuce fast. Add the dressing right before serving and make sure everything in the bowl is fully cooled before you combine it.
Storing Leftovers
Store the salad without the Doritos in an airtight container in the fridge for up to 3 days. Keep the chips separate and add fresh ones each time you serve.
Do not freeze this one! Pasta and vegetables do not hold up well and the whole thing turns watery when it thaws. Re-dress with a splash of French dressing before eating leftovers straight from the fridge.
Discover Other Delicious Salads
- Mediterranean Orzo Salad
- Cowboy Pasta Salad
- Deviled Egg Macaroni Salad
- Italian Pasta Salad
- Macaroni Salad
- Antipasto Salad
- BLT Pasta Salad
- Caprese Pasta Salad
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Taco Pasta Salad
Video
Ingredients
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 1 pound pasta (uncooked, such as penne or shells)
- 1 cup corn (canned or frozen)
- 15 ounce black beans (rinsed and drained (1 can))
- 2 cups grape tomatoes
- 2 cups iceberg lettuce (shredded)
- ½ cup black olives (pitted, sliced)
- 2 cups cheddar cheese (or mexican blend, shredded)
- 1½ cups French dressing (add right before serving)
- 1 cup doritos (crushed, add right before serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water until fully cooled.
- Brown the ground beef over medium high heat, breaking it into small pieces. Drain the fat. Stir in the taco seasoning. Let cool completely.
- Add the pasta, beef, beans, corn, tomatoes, lettuce, olives, and cheese to a large bowl. Toss to combine.
- Right before serving, add the French dressing and toss to coat. Add the crushed Doritos, toss once more, and serve immediately.
Notes
-
- Dressing and Doritos go in last. The dressing wilts the lettuce and the Doritos turn soggy fast. Toss everything else together ahead of time and add both right before serving.
- Cool the beef before combining. Warm beef wilts the lettuce and melts the cheese prematurely. Give it 10 minutes to cool after cooking.
- Re-dress leftovers. Pasta soaks up dressing overnight. Add a splash of French dressing and toss again before serving the next day.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Frequently Asked Questions
Can we make this ahead of time?
Yes. Mix everything except the dressing, lettuce, and Doritos up to 24 hours ahead and refrigerate. Add those three things right before serving. That is the only way to keep the texture where it needs to be.
Can we make this vegetarian?
Easily. Skip the beef and add an extra can of black beans plus a can of kidney beans. Toss the beans with a tablespoon of taco seasoning and a little olive oil before adding them so they are not bland.
What pasta shape works best?
Penne and shells are the best choices. They hold the dressing and beef inside the pasta rather than just coating the outside. Rotini also works well. Avoid anything long or very small.
Can we use a different chip?
Any tortilla chip works. Plain chips are more neutral, Fritos are a fun alternative, and if you want to keep it simple just use whatever is in the pantry. The crunch is what matters, not the brand.
