Description
This Ranch Taco Pasta Salad is a flavorful, easy-to-make dish combining seasoned ground beef, tender pasta, and a creamy ranch dressing mixed with salsa and sour cream. Packed with fresh veggies and optional jalapeños or avocado, it’s perfect for potlucks, picnics, or a hearty side dish. Ready in about 40 minutes, this cold pasta salad offers a delicious twist on taco night with bold southwestern flavors.
Ingredients
Scale
Main Ingredients
- 1 pound pasta (rotini, penne, or your favorite shape)
- 1 pound ground beef
- 1 packet taco seasoning
Dressing & Toppings
- 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 Add-ins
- 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, then return the beef to the skillet. Add taco seasoning and 1/4 cup water. Simmer for 5 minutes with occasional stirring until the sauce thickens. Remove from heat and allow to cool slightly.
- Cook the Pasta: While the beef is cooking, 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 pasta in a colander and rinse with cold water to stop the cooking process and cool. Set aside to drain thoroughly.
- Prepare the Dressing: In a large bowl, whisk together ranch dressing, salsa, and sour cream until smooth. Adjust seasoning to taste if necessary.
- Assemble the Taco Pasta Salad: To the bowl with the dressing, add the cooked pasta and seasoned ground beef. Toss in shredded cheddar cheese, red onion, black olives, green bell pepper, tomato, and cilantro. Gently toss everything together until well combined. If using, add jalapeños or avocado at this stage.
- Chill: Cover the bowl and refrigerate for at least 30 minutes (or longer) to allow the flavors to meld beautifully.
- Serve: Before serving, stir the salad well. Serve cold, garnished with extra cheese, cilantro, or a dollop of sour cream if desired.
Notes
- Use your favorite pasta shape; rotini or penne work great as they hold dressing well.
- For a lighter version, substitute ground turkey for ground beef.
- Make ahead and refrigerate overnight for even better flavor.
- Customize the spice level by adjusting jalapeños or using mild salsa.
- Ensure pasta is well-drained to prevent sogginess in the salad.
