Seasoned with taco seasonings this Easy Taco Pasta Salad is the perfect summertime side dish. It’s filled with green onions, bell peppers, corn, Mexican shredded cheese, and completely delicious
I have been longing for warmer weather and made my bbq chicken legs in the oven that taste as if they came right off the grill for weeks now. It finally got warmer, and we bought a new grill. We made burgers with this Easy Taco Pasta Salad as the side dish. It was so wonderful, and this recipe was so good the perfect summertime side dish. Well, today we woke up to snow so I will be sitting here eating leftovers pretending like it’s still 60 degrees outside.
Easy Taco Pasta Salad
For this recipe, you want to start by cooking your pasta. Just cook it according to the package directions then drain and rinse with cold water. Set it aside while you mix up the rest. In a large mixing bowl add mayo and sour cream. Add taco and ranch seasoning and mix until well combined. Add pasta to this and toss until all pasta is coated.
Ready to serve this Easy Taco Pasta Salad:
I loved this recipe and so did my kids. You can add more seasoning to taste, and I did part taco and part ranch to not make it too spicy. Once you mix it, give it a taste, and add more as needed. We served this on the side of burgers and grilled veggies.
We love to serve this pasta salad with:
- Chicken Fajita Kabobs
- Honey Lime Chicken Breast
- Slow Cooker Cilantro Lime Pork Tacos
- Brown Sugar Chicken
More summer side dishes for you to try out:
- Cheddar Bacon Potato Salad
- Classic Coleslaw
- Bacon Ranch Pasta Salad
- Cheddar Ranch Cheeseball
- Classic Macaroni Salad
- Classic Potato Salad
This Easy Taco Pasta Salad is the perfect summer side dish recipe.
- 10 oz Rotini
- 1 cup Mayonnaise
- 1/2 cup Sour cream
- 1 tablespoon Taco seasoning
- 1/2 tablespoon Ranch seasoning (dry)
- 1/2 cup Green onions (diced)
- 1 cup Red bell pepper (diced)
- 1 can Corn (15.25 oz and drained)
- 1 1/2 cups Mexican blend cheese (shredded)
Cook pasta according to directions. Drain and rinse with cold water then set aside.
In a large mixing bowl add mayo and sour cream. Add taco and ranch seasoning and mix until well combined. Add pasta to this and toss until all pasta is coated.
Add green onions, bell pepper, corn, and cheese. Toss again to mix and then allow to chill in the fridge for 1-2 hours before serving.
Recipe Video
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Jennie says
at 7:06 pmI hope you enjoy it!
VIRGINIA D COOPER says
at 1:23 pmI love pasta salads and will try this taco pasta salad.
Jennie says
at 3:20 pmYou can skip the mayo and just try it with more sour cream instead. Hope you enjoy it!
Carol says
at 3:45 pmNo one in my family cares for dishes made with more than 1-2 Tbspns of mayo/miracle whip. Is there something else I could use in place of this? Thanks!
Jennie says
at 4:04 pmHi Rachel! For this recipe I used 10oz of pasta which gave my family 4-5 good servings. As a side dish for a pot luck you could get 6-8 servings since people will eat less of each thing. If you have any other questions let me know and I hope you enjoy the recipe!
Rachel says
at 8:44 amHow much will this make? Thinking about making it for a pot luck.
Jennie says
at 3:13 pmHi Jessica, this pasta salad should be good in the fridge covered with plastic wrap for 3-4 days after it’s made. I hope you enjoy it!
Jessica says
at 10:46 amCan you make this a day ahead?
Jennie says
at 9:56 amHi Maureen! I use moo for this recipe. Miracle whip would work though! Let me know how you like it!
Maureen says
at 11:09 pmDo you need to use mayo or does miracle whip work too?
Jennie says
at 8:55 pmHi Amanda, when I made this I ate leftovers and everything was just as creamy the next day. I do find sour cream to get hard if it is not sealed properly so as long as you store it in a good container overnight in the fridge you should be okay!
I hope you enjoy it!
Amanda Schmidt says
at 12:40 pmHi does the sour cream in this get hard the next day. I have seen some reviews of other taco pasta salad recipes and I am afraid of what it will look like the next day.
Jennie says
at 3:49 pmHi Marcey, I have not tried this recipe that way but have made one with ranch dressing before. My bacon ranch pasta salad. So I think it would work but I would use less sour cream and mayo at first so it does not become to liquid.
Hope that helps and hope you enjoy the recipe!!
Marcey says
at 1:56 pmCan I use ranch dressing (the liquid) instead of the powder?
Jennie says
at 6:51 pmIf you are using can corn that is precooked (most cans should be) then you do not need to cook it just drain and rinse. If you are using fresh or frozen corn then you would need to cook and then allow to cool.
Jan says
at 5:56 pmDo you cook the corn first?
Jennie says
at 1:16 pmYes I do drain first! Thanks Jan I’ll update the recipe now!
Jan says
at 11:44 amDo you drain the corn before you add it ti the salad?