Taco Pasta Salad Bowl
This Taco Pasta Salad Bowl brings together the bold, zesty flavors of a taco with the satisfying comfort of pasta salad—all in one bowl. Loaded with seasoned ground meat, fresh veggies, beans, pasta, and a creamy topping, this dish is customizable and endlessly satisfying. It’s perfect for busy weeknights, summer gatherings, or lunch prep. The variety of textures and flavors in every bite keeps things exciting, and it’s easy to adjust for dietary preferences.
Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4–6
Ingredients
For the Taco Pasta Bowl:
2 cups uncooked rotini or fusilli pasta
1 lb (450g) ground beef or ground turkey
1 packet taco seasoning (or homemade*)
1/2 cup water
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or thawed from frozen)
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1–2 cups chopped romaine or leaf lettuce
1 cup shredded cheddar or Mexican blend cheese
1/4 cup sour cream or Greek yogurt
Fresh cilantro, chopped (for garnish)
Optional Add-ins:
Sliced avocado or guacamole
Jalapeños
Salsa or hot sauce
Lime wedges for serving
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the pasta until al dente according to package instructions.
Drain, rinse with cold water, and set aside.
Cook the Meat:
In a skillet over medium heat, cook the ground beef or turkey until browned.
Drain excess fat, then stir in taco seasoning and 1/2 cup water.
Simmer for 3–4 minutes until the meat is well coated and slightly thickened. Remove from heat.
Prepare the Bowl:
In a large salad or serving bowl, arrange the ingredients:
Pasta as the base
Taco meat on one side
Black beans, corn, tomatoes, red onions, and lettuce in sections
Top with cheese, a dollop of sour cream, and fresh cilantro.
Serve:
Mix everything before serving or serve as-is and let everyone customize their bowl.
Enjoy immediately or chill for a cold pasta salad version.
Tips for the Best Taco Pasta Salad
Cool the Pasta Completely:
Rinsing pasta under cold water stops the cooking process and prevents it from becoming mushy.
Make It Ahead:
This dish can be made in advance! Just store the components separately (especially the lettuce and sour cream) and assemble right before serving for best texture.
Use Leftovers Creatively:
Got leftover taco meat, beans, or veggies? Toss them right in—this recipe is perfect for fridge clean-outs.
Adjust Spice Level:
Add hot sauce, diced jalapeños, or chipotle powder to the meat for extra heat—or keep it mild for all ages.
Layer Mindfully for Meal Prep:
If prepping in containers, layer pasta and meat first, followed by beans, veggies, cheese, and sour cream last (or separate) to avoid sogginess.
Variations
Vegetarian Version:
Swap out the meat for more beans, sautéed mushrooms, or plant-based crumbles. Season just like taco meat!
Vegan Option:
Use vegan cheese, vegan sour cream or cashew crema, and meat substitutes like lentils or tofu crumbles.
Southwest Chicken Bowl:
Use grilled or shredded taco-seasoned chicken instead of ground meat.
Creamy Taco Pasta Salad:
Mix a dressing of 1/2 cup sour cream + 2 tbsp salsa + lime juice + taco seasoning and toss the whole salad together.
Taco Mac Twist:
Serve warm like a taco-style mac and cheese. Mix pasta, meat, beans, cheese, and creamy sauce for comfort food bliss.
Gluten-Free Friendly:
Use gluten-free pasta and confirm your taco seasoning is GF-certified.
Extra Crunch:
Add crushed tortilla chips or crispy onions on top just before serving for added texture.
Q&A
Q: Can I serve this dish warm?
A: Absolutely! It’s delicious both warm and chilled. For a cozy comfort food feel, serve it right after the taco meat and pasta are cooked.
Q: How long will this salad last in the fridge?
A: When stored in an airtight container, it lasts up to 3–4 days. Keep the lettuce and dairy-based toppings (like sour cream) separate until ready to eat for best freshness.
Q: Can I make this dish for meal prep?
A: Yes! Portion the ingredients into containers and store the wet ingredients (sour cream, salsa, dressing) separately until serving.
Q: Is it okay to use leftover taco meat?
A: Totally! This is a perfect way to use up leftover taco filling from taco night.
Q: Can I use another type of pasta?
A: Definitely—penne, farfalle (bowtie), or even macaroni work well. Just aim for a short, sturdy pasta that holds up to mixing.
Nutrition Info
(Per Serving, Approx. for 1 of 6 Servings)
Calories: 400–450 kcal
Protein: 20–25g
Fat: 20–24g
Carbohydrates: 35–40g
Fiber: 5–7g
Sugar: 3–5g
Sodium: 600–750mg
Note: Values vary depending on ingredients like cheese, meat, and toppings used.
Conclusion
The Taco Pasta Salad Bowl is the ultimate fusion of Tex-Mex boldness and pasta salad comfort. Packed with juicy taco-seasoned meat, fresh veggies, beans, cheese, and pasta, it’s endlessly customizable and always satisfying. Whether you’re serving it warm, chilled, or somewhere in between, it’s a go-to for easy weeknight meals, potlucks, and meal prep.
Best of all, this dish invites creativity—swap proteins, mix up toppings, and add your favorite sauces. It’s a fresh, fun way to enjoy taco night in a bowl!