Description
This Ranch Taco Pasta Salad is a flavorful and easy-to-make dish perfect for gatherings or quick meals. Combining seasoned ground beef, tender pasta, and a creamy ranch-based dressing with fresh veggies, it offers a delicious blend of Tex-Mex flavors in every bite. It’s chilled to meld the tastes beautifully, making it a refreshing, hearty salad ideal for warm weather or anytime you crave a zesty, satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 pound pasta (rotini, penne, or your favorite shape)
- 1 pound ground beef
- 1 packet taco seasoning
Dressing and Mix-ins
- 1 cup ranch dressing
- 1/2 cup salsa
- 1/2 cup sour cream
- 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 ground beef, breaking it into smaller pieces, until browned, about 7-10 minutes. Drain excess grease. Return beef to skillet, add taco seasoning and 1/4 cup water. Simmer for 5 minutes, stirring occasionally until the sauce thickens. Remove from heat and let cool slightly.
- Cook the Pasta: While the beef is cooking, fill a large pot with salted water and bring to a rolling boil. Add pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Drain pasta in a colander and rinse with cold water to cool. Set aside and let drain completely.
- Prepare the Dressing: In a large bowl, combine ranch dressing, salsa, and sour cream. Whisk together until smooth. Taste and adjust seasonings if necessary.
- Assemble the Taco Pasta Salad: Add the cooked pasta and ground beef to the bowl with the dressing. Then add shredded cheddar cheese, red onion, black olives, green bell pepper, tomato, and cilantro. Gently toss everything until well combined. If you like, mix in jalapeños or avocado at this stage.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes or longer. This chilling step allows the flavors to meld together nicely.
- Serve: Before serving, give the salad a good stir. Serve cold, optionally garnished with extra shredded cheese, fresh cilantro, or a dollop of sour cream.
Notes
- Using cold water to rinse the pasta helps stop the cooking process and keeps the pasta from becoming mushy.
- Feel free to substitute ground turkey or chicken for a leaner option.
- Customize the salad with your favorite taco toppings such as jalapeños, avocado, or extra cheese.
- This pasta salad can be made a day ahead; just keep it refrigerated and stir before serving.
- If you prefer a spicier flavor, add hot salsa or chipotle seasoning to the dressing.
