Creamy Ranch Taco Pasta Salad
A hearty, tangy pasta salad combining bold taco flavors and creamy ranch dressing—ready in just 30 minutes! Perfect for weeknight dinners, potlucks, and summer BBQs.
Equipment
- Large Pot
- Skillet
- Mixing Bowls
- Colander
Ingredients
- 12 oz rotini or bowtie pasta cooked al dente
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning
- 1 cup cherry tomatoes halved
- 1 red bell pepper chopped
- 3 green onions sliced
- 1 cup canned black beans drained and rinsed
- 1 cup canned corn drained
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- 1 packet ranch seasoning
- hot sauce or salsa optional, to taste
- 1 cup shredded cheddar cheese
- 1 cup crushed tortilla chips for topping, optional
Instructions
- Cook pasta until al dente. Drain and set aside.
- Brown ground beef in a skillet. Drain excess fat and season with taco seasoning. Let cool slightly.
- Chop tomatoes, red bell pepper, and green onions. Rinse and drain black beans and corn.
- In a small bowl, mix sour cream, mayo, ranch seasoning, and optional salsa or hot sauce.
- In a large bowl, combine pasta, taco meat, veggies, beans, and corn. Pour dressing over and toss to coat.
- Top with shredded cheese and crushed tortilla chips before serving. Chill for 30 minutes if time allows.
Notes
Add avocado just before serving for best freshness. Store leftovers in the fridge for up to 3 days. Refresh with extra dressing if needed.