Go Back
–+ servings
Creamy Ranch Taco Pasta Salad

Creamy Ranch Taco Pasta Salad for Easy Family Gatherings

Creamy Ranch Taco Pasta Salad is a versatile and crowd-pleasing dish perfect for gatherings and busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Rotini Pasta Feel free to swap with any short pasta for a different texture.
For the Protein
  • 1 pound Ground Beef or Turkey For vegetarian option, swap with black beans or lentils.
For the Flavoring
  • 1 packet Taco Seasoning Use homemade or pre-packaged varieties.
For the Freshness
  • 1 cup Cherry Tomatoes Any ripe tomato can work in its place.
  • 1 can Canned Corn Fresh corn can be a delightful alternative.
  • 1 can Canned Black Beans Can be omitted for a lighter salad if desired.
  • 1/2 cup Red Onion Green onions or shallots make great substitutes.
  • 1/2 cup Black Olives Optional for added depth.
For the Creaminess
  • 1 cup Shredded Cheddar Cheese For a dairy-free approach, use vegan cheese.
  • 1/4 cup Fresh Cilantro Parsley is a good substitute.
  • 1 cup Creamy Ranch Dressing Try a lighter or homemade version.
For the Finishing Touch
  • 1 tablespoon Juice of Lime Lemon juice is a fine substitute.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Equipment

  • large pot
  • Skillet
  • Mixing Bowl
  • whisk

Method
 

Cooking Steps
  1. Cook the Pasta: Boil salted water, add rotini pasta, and cook according to package instructions (8-10 minutes). Drain and rinse under cold water; set aside.
  2. Brown the Meat: In a skillet, cook ground beef or turkey over medium heat (5-7 minutes). Drain excess grease, add taco seasoning and water, simmer for 2-3 minutes.
  3. Combine Salad Ingredients: In a large bowl, mix cooled pasta with meat, cherry tomatoes, corn, black beans, onion, olives, cheese, and cilantro.
  4. Prepare the Dressing: Whisk ranch dressing and lime juice in a separate bowl; adjust to taste.
  5. Dress the Salad: Pour dressing over pasta mixture and toss gently until well-coated.
  6. Chill Before Serving: Cover and refrigerate for at least 30 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

This salad stores well and can be made a day in advance; it improves in flavor after sitting for a few hours or overnight.

Tried this recipe?

Let us know how it was!