Description
This Ranch Taco Pasta Salad combines the bold flavors of taco-seasoned ground beef with creamy ranch dressing, fresh vegetables, and tender pasta for a delicious and easy-to-make dish. Perfect for potlucks, picnics, or a flavorful weeknight meal, this salad is both hearty and refreshing with a great blend of textures and tastes.
Ingredients
Scale
Salad Base
- 1 pound pasta (rotini, penne, or your favorite shape)
- 1 pound ground beef
- 1 packet taco seasoning
Dressing
- 1 cup ranch dressing
- 1/2 cup salsa
- 1/2 cup sour cream
Add-Ins
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped black olives
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped tomato
- 1/4 cup chopped cilantro
- Optional: Jalapeños (pickled or fresh), avocado
Instructions
- Cook the Ground Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it into smaller pieces, until browned, about 7-10 minutes. Drain excess grease. Return the beef to the skillet, add the taco seasoning and 1/4 cup water, and simmer for 5 minutes, stirring occasionally, until the sauce thickens. Remove from heat and let cool slightly.
- Cook the Pasta: While the beef cooks, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions (usually 8-10 minutes) until al dente. Drain the pasta in a colander and rinse with cold water to stop the cooking. Set aside to drain completely.
- Prepare the Dressing: In a large bowl, combine the ranch dressing, salsa, and sour cream. Whisk everything together until smooth. Taste and adjust seasonings if needed.
- Assemble the Taco Pasta Salad: Add the cooked pasta and ground beef to the bowl with the dressing. Add shredded cheddar cheese, chopped red onion, black olives, green bell pepper, tomato, and cilantro. Gently toss all ingredients until evenly combined. If using, add jalapeños and/or avocado at this stage.
- Chill: Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Before serving, stir the salad well. Serve cold, optionally garnished with extra cilantro or cheese if desired.
Notes
- For best flavor, let the salad chill for at least an hour before serving.
- Feel free to swap ground beef for ground turkey or a plant-based alternative.
- Adjust the amount of jalapeños to your preferred heat level or omit for a milder dish.
- This salad keeps well refrigerated for up to 3 days.
- Use gluten-free pasta to make this recipe gluten-free.
