Description
This Ranch Taco Pasta Salad is a flavorful and easy-to-make dish perfect for gatherings or a quick weeknight meal. Combining taco-seasoned ground beef, tender pasta, and a creamy ranch-salsa dressing, it’s loaded with fresh veggies and bold Southwestern flavors. Ready in under an hour, it’s a crowd-pleaser that can be served chilled, making it ideal for potlucks, BBQs, or lunchboxes.
Ingredients
Scale
For the Pasta and Meat
- 1 pound pasta (rotini, penne, or your favorite shape)
- 1 pound ground beef
- 1 packet taco seasoning
For the Dressing
- 1 cup ranch dressing
- 1/2 cup salsa
- 1/2 cup sour cream
Vegetables & Garnishes
- 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)
- Optional: 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 any excess grease. Return the beef to the skillet, add the taco seasoning and 1/4 cup water, then simmer for 5 minutes, stirring occasionally until the sauce thickens. Remove from heat and allow to 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 package directions, usually 8-10 minutes, until al dente. Drain the pasta in a colander and rinse with cold water to stop cooking. Set aside to drain completely.
- Prepare the Dressing: In a large bowl, whisk together ranch dressing, salsa, and sour cream until smooth. Taste and adjust seasoning if necessary.
- Assemble the Taco Pasta Salad: Add the cooked pasta and seasoned ground beef to the dressing. Then mix in the shredded cheddar cheese, chopped red onion, black olives, green bell pepper, tomato, and cilantro. Gently toss everything together until evenly combined. Add jalapeños or avocado now if using.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
- Serve: Before serving, stir the salad well. Serve chilled, optionally garnished with extra cheddar cheese, cilantro, or a dollop of sour cream for extra creaminess and flavor.
Notes
- This salad is best served chilled and can be made up to a day ahead for enhanced flavor.
- Choose your favorite pasta shape like rotini or penne to hold the dressing well.
- Drain pasta thoroughly after rinsing to prevent watering down the salad.
- Add fresh jalapeños for heat or creamy avocado for richness.
- Leftovers keep well refrigerated for up to 3 days.
