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Taco Pasta Salad

  • Author: Laura


This Taco Pasta Salad is everything you love about tacos in a pasta salad! Served cold, it makes a fun dish for a party or BBQ! 



Taco Seasoning

2 tbsp chili powder

2 tsp smoked paprika

1 tsp cumin

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp salt

Pasta Salad

1 pound medium pasta shells

2 tbsp olive oil

1 pound ground beef

Taco Seasoning, divided

1/2 cup black beans

1 3.8oz can sliced black olives

2 roma tomatoes, diced

2 tbsp red onion, diced

1/2 cup shredded Mexican blend cheese

1 1/4 cup sour cream

Juice and Zest of 1 large lime

1 large avocado, diced


2 cups shredded romaine lettuce

2 tbsp fresh cilantro, chopped

1/2 large avocado, sliced

1 cup crushed tortilla chips

2 tbsp sour cream

lime slices


Taco Seasoning

In a small bowl, mix together all of the spices, set aside

Pasta Salad

Cook pasta according to package instructions for “al dente”, set aside to cool

Heat olive oil in a large skillet over medium-high heat

Add the ground beef

Working with a wooden spoon brown meat

Add half of the Taco Seasoning to the meat, mix

Keep cooking until meat is fully cooked, remove from heat to cool

When the pasta and meat are cool, add them to a large bowl

Add the black beans, black olives, tomatoes, red onion and cheese, toss

In a small bowl, mix together the sour cream, remaining taco seasoning, lime zest and juice

Add the mixture to the pasta salad, toss

Refrigerate salad at least 1 hour and up to 1 day

Right before serving add the avocado, toss


Top the pasta salad with the shredded romaine lettuce, cilantro, avocado slices, tortilla chips, sour cream and garnish with lime slices right before serving*


*You can also serve these as toppings on the side and have people add what they want to their own bowl.