Description
A flavorful and easy-to-make Ranch Taco Pasta Salad combining seasoned ground beef, tender pasta, creamy ranch dressing, and colorful fresh vegetables. Perfect for a quick lunch, potluck, or picnic, this salad delivers a satisfying mix of Tex-Mex flavors served cold.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 1 packet taco seasoning
- 1/4 cup water
Pasta
- 1 pound pasta (rotini, penne, or your favorite shape)
Dressing and Dairy
- 1 cup ranch dressing
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
Vegetables and Garnishes
- 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 beef to skillet, add taco seasoning and 1/4 cup water. Simmer for 5 minutes, stirring occasionally, until 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 pasta and cook according to package directions, usually 8-10 minutes, until al dente. Drain in a colander and rinse with cold water. Set aside to drain completely.
- Prepare the Dressing: In a large bowl, combine ranch dressing, salsa, and sour cream. Whisk until smooth. Taste and adjust seasonings as needed.
- Assemble the Taco Pasta Salad: Add cooked pasta and ground beef to the bowl with dressing. Then add cheddar cheese, red onion, black olives, green bell pepper, tomato, and cilantro. Gently toss until well combined. Add jalapeños or avocado if using.
- Chill: Cover the bowl and refrigerate for at least 30 minutes or longer to allow flavors to meld.
- Serve: Stir well before serving. Serve cold, garnished with extra cheese, cilantro, or sour cream if desired.
Notes
- For best texture, rinse pasta with cold water after cooking to stop the cooking process and prevent sticking.
- You can substitute ground turkey or chicken for a leaner option.
- Feel free to customize the vegetables and add-ins based on your preference or what’s on hand.
- This salad can be made a day ahead and refrigerated for deeper flavor.
- Keep the avocado separate until serving to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Tex-Mex
