Name: Ranch Taco Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 12 oz rotini pasta; 1 lb ground beef or ground turkey; 1 packet taco seasoning; 1 cup cherry tomatoes (halved); 1 cup canned corn (drained); 1 cup black beans (rinsed and drained); 1 cup shredded cheddar cheese; 1/2 red onion (finely diced); 1/2 cup sliced black olives (optional); 1 cup ranch dressing; 1/2 cup salsa; Chopped fresh cilantro for garnish (optional)

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This Ranch Taco Pasta Salad is the kind of dish that makes you the star at potlucks and family dinners! It’s packed with Tex-Mex flavors, super colorful, fun to eat, and absolutely bursts with creamy, savory, and tangy goodness in every forkful. Juicy seasoned beef (or turkey!), a medley of veggies, black beans, and cheddar all come together with a dreamy ranch-salsa dressing, making this pasta salad as satisfying as it is easy. Whether you serve it as a side or the main attraction, Ranch Taco Pasta Salad always disappears fast—so you might want to make a double batch!

Ranch Taco Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

The lineup for Ranch Taco Pasta Salad couldn’t be easier, but each ingredient brings something unique to the party. We’re talking layers of flavors and textures that blend perfectly, and nothing here is just for show—every bite counts!

Rotini Pasta (12 oz): Rotini’s spirals are perfect for holding onto all that delicious dressing and those tasty bits throughout the salad.
Ground Beef or Ground Turkey (1 lb): Your choice here; either way, it adds that hearty flavor and protein punch we all crave.
Taco Seasoning (1 packet): The secret to transforming simple meat into a fiesta of smoky, spiced goodness.
Cherry Tomatoes (1 cup, halved): These juicy gems add brightness and color—don’t skip them!
Canned Corn (1 cup, drained): Sweet, crisp, and sunny, corn brings just enough pop to balance the creamy dressing.
Black Beans (1 cup, rinsed and drained): For extra fiber, flavor, and a true taco feel, black beans do the heavy lifting here.
Shredded Cheddar Cheese (1 cup): Melty, creamy cheddar gives the salad a rich, comforting backdrop.
Red Onion (1/2, finely diced): Adds zippy crunch and beautiful color throughout.
Sliced Black Olives (1/2 cup, optional): Earthy olives add depth and a salty, briny bite – include them if you like!
Ranch Dressing (1 cup): The signature creamy base that pulls the whole salad together with its cool, herby richness.
Salsa (1/2 cup): This adds a zesty, tangy punch that keeps flavors fresh and bright.
Chopped Fresh Cilantro (for garnish, optional): If you’re a cilantro fan, this herbaceous finishing touch looks and tastes fantastic!

How to Make Ranch Taco Pasta Salad

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil and cook your rotini pasta according to the package instructions until just al dente. You want your pasta to be tender but still have a little bite, which holds up perfectly once mixed with the rest of the ingredients. Once it’s done, drain the pasta and give it a quick rinse with cold water to stop the cooking and cool it down. Set it aside while you prep the rest.

Step 2: Brown the Meat

While your pasta cooks, heat a large nonstick skillet over medium heat. Add the ground beef (or turkey) and break it up with a spoon. Sauté until browned and fully cooked, then drain off any excess fat. Sprinkle in the packet of taco seasoning and add a splash of water (about 2–3 tablespoons), stirring to let that flavor soak into every morsel for another 2–3 minutes. Turn off the heat and let the meat cool to room temperature.

Step 3: Mix Up the Veggies and Cheese

Now for the fun part! In a huge mixing bowl, toss together your halved cherry tomatoes, drained corn, rinsed black beans, vibrant red onion, and shredded cheddar cheese. If you love olives, this is their time to shine—toss them in for a salty, savory twist.

Step 4: Combine It All

Add the cooled pasta and taco meat to the bowl of veggies and cheese. In a separate bowl, whisk together the ranch dressing and salsa until smooth and totally luscious. Pour it over your salad and gently toss everything to coat—make sure every spiral and bite gets dressed up!

Step 5: Chill and Serve

Cover your Ranch Taco Pasta Salad and let it chill in the refrigerator for at least 30 minutes. This rest time lets all the flavors mingle and makes each forkful even more delicious. When you’re ready to serve, give it a gentle toss and sprinkle on fresh cilantro if you’d like.

How to Serve Ranch Taco Pasta Salad

Garnishes

Top your salad with a sprinkle of chopped fresh cilantro, a handful of extra shredded cheddar, or sliced jalapeños for a little heat. If you love crunch, scatter some crushed tortilla chips on top just before serving—they’re a game-changer!

Side Dishes

Ranch Taco Pasta Salad is hearty enough to enjoy as a main, but it’s equally good alongside grilled burgers, barbecue chicken, or as part of a Tex-Mex buffet with rice, beans, or chips and guac. For a lighter touch, serve with crisp lettuce wraps or sliced cucumbers.

Creative Ways to Present

This salad shines styled in a big, colorful serving bowl, but for parties, try spooning it into little jars or individual cups for grab-and-go convenience. You can even stuff it into halved bell peppers or serve on top of crunchy romaine for fun taco “boats.”

Make Ahead and Storage

Storing Leftovers

To keep your Ranch Taco Pasta Salad fresh, store any leftovers in an airtight container in the refrigerator. The flavors actually improve after a day in the fridge, so don’t be shy about making this ahead of time—it’ll keep for up to 4 days and still taste fantastic.

Freezing

Pasta salads usually aren’t freezer-friendly because the creamy dressing and veggies can lose their texture once thawed. It’s best to enjoy this salad fresh or refrigerated, rather than freezing it.

Reheating

This dish is best enjoyed cold or at room temperature, making it ideal for hot days and busy schedules. If you want to take the chill off, just let it sit on the counter for a few minutes before serving, but skip the microwave.

FAQs

Can I make Ranch Taco Pasta Salad vegetarian?

Absolutely! Just skip the meat and double up on the black beans or even add some grilled veggies for a satisfying vegetarian option that keeps all the flavor.

What kind of pasta works best?

Rotini is a favorite because it grips the dressing and mix-ins beautifully, but you can use any short-cut pasta like penne, farfalle, or even gluten-free pasta if you need a GF option.

How can I make it spicier?

Try using a spicy taco seasoning or toss in some diced jalapeños, hot salsa, or even spicy ranch dressing to add more heat. You can also add hot sauce to taste!

Can I prep Ranch Taco Pasta Salad in advance?

Yes! In fact, this salad tastes even better after chilling, and you can make it a day ahead. Just wait to add crunchy toppings like tortilla chips until just before serving so they stay crisp.

What goes well with this salad at a potluck or BBQ?

This salad is a hit with all your summer classics—think grilled sausages, pulled pork, corn on the cob, or even a big fruit salad for dessert. It’s the dish everyone comes back for seconds!

Final Thoughts

There’s just something about Ranch Taco Pasta Salad that makes it impossible to resist—every bite is packed with flavor, fun, and a touch of nostalgia. Give it a try at your next gathering or make a batch for easy meals throughout the week. Once you taste it, you’ll want to make this a regular in your kitchen, too!

Ranch Taco Pasta Salad Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 25 minutes (plus chilling)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Ranch Taco Pasta Salad is a vibrant and flavorful dish that combines the best of Tex-Mex flavors with the convenience of a pasta salad. Perfect for potlucks, BBQs, or easy meal prep, this salad is a crowd-pleaser that can be customized to suit your taste.

Ingredients

Scale

Pasta:

12 oz rotini pasta

Taco Seasoned Meat:

1 lb ground beef or ground turkey
1 packet taco seasoning

Veggies and Other Toppings:

1 cup cherry tomatoes (halved)
1 cup canned corn (drained)
1 cup black beans (rinsed and drained)
1 cup shredded cheddar cheese
1/2 red onion (finely diced)
1/2 cup sliced black olives (optional)

Dressing:

1 cup ranch dressing
1/2 cup salsa

Garnish:

Chopped fresh cilantro for garnish (optional)

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Instructions

Cook the Pasta: Cook the rotini pasta according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
Cook the Taco Seasoned Meat: In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat, then stir in the taco seasoning with a splash of water and cook for another 2–3 minutes. Let the meat cool to room temperature.
Combine Ingredients: In a large mixing bowl, combine the cooked pasta, seasoned meat, cherry tomatoes, corn, black beans, cheddar cheese, red onion, and black olives.
Prepare the Dressing: In a separate bowl, mix together ranch dressing and salsa until smooth, then pour over the salad. Toss everything gently to coat.
Chill and Serve: Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with chopped cilantro if desired.