Taco Pasta Salad

4.86 from 7 votes

My Taco Pasta Salad recipe with Doritos and French dressing is a must try. Loaded with everything you'd want to see on your taco and more, this is a great recipe to serve to guests or even enjoy with your family at the dinner table!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch, Salad

Cuisine: American

Keyword: chicken ranch pasta salad, taco pasta salad

Servings:

Calories: 401kcal

Author: Joanna Cismaru

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
1 cup doritos crushed

US Customary - Metric

Instructions

Cook the pasta according to package instructions. Drain the pasta and rinse it well with cold water.
Brown and crumble the ground beef in a skillet over medium-high heat. Drain off the fat and mix in the taco seasoning.
Add all the ingredients to a large mixing bowl and toss well until everything is coated with dressing. Serve cold and enjoy!

Video

Notes

Make-Ahead Tip: You can prepare the meat and pasta a day ahead and store them in the fridge. Just assemble and toss with the dressing right before serving.
Vegan/Vegetarian Adaptations: Replace the ground beef with a plant-based alternative and use vegan cheese to make this dish vegan-friendly.
Storage: Leftovers can be stored in an airtight container for up to 3 days in the fridge. However, it's best to store the dressing and Doritos separately to maintain texture.
Heat Factor: If you like it spicy, feel free to add some diced jalapeños or a dash of hot sauce to the dressing for that extra kick.
Cheese Options: While cheddar or a Mexican blend is recommended, feel free to experiment with other cheeses like pepper jack for a spicy twist.

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