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!
Side dishes for grilling season!
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.
Ingredients:
- Rotini
- Mayonnaise
- Sour Cream
- Taco seasoning
- Ranch seasoning (dry)
- Green onions (diced)
- Red Bell peppers (diced)
- Canned Corn (drained)
- Mexican Blended Cheese (shredded)
Directions:
- Tip: Use a pasta that is shapely! Rotini, penne, farfalle are great choices! You want the dressings and flavors to get into the pasta for the best taste!
Step Three: 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.
Cooking Tip:
When serving you want your pasta to be cooled. I drain mine and leave it in the colander then run cold water over the pasta to cool quickly.
Typically you do not want to rinse your pasta, or the sauce will not be absorbed in it. The only time it is acceptable to rinse pasta is when you are using it for a cold dish, such as pasta salad. Once cooked you can add it to the rest of your salad.
Can I make this Pasta Salad ahead of time?
Normally yes, you can make almost any pasta salad ahead of time. With this one, you still can get most of it done in advance. Go ahead and cook your pasta. Mix that up with the other ingredients and the mayo/sour cream. Store in the refrigerator. It should last roughly 2-4 days in the refrigerator.
Pasta Salad Recipes
- Italian Spaghetti Pasta Salad
- Bacon Ranch Pasta Salad
- Chicken Caesar Pasta Salad
- Classic Macaroni Pasta Salad
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Easy Taco Pasta Salad
Ingredients
- 10 oz Rotini
- 1 cup Mayonnaise
- ½ cup Sour cream
- 1 tablespoon Taco seasoning
- ½ tablespoon Ranch seasoning (dry)
- ½ cup Green onions (diced)
- 1 cup Red bell pepper (diced)
- 1 can Corn (15.25 oz and drained)
- 1 ½ cups Mexican blend cheese (shredded)
Instructions
- 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.
Video
Notes
- Tip: Use a pasta that is shapely! Rotini, penne, farfalle are great choices! You want the dressings and flavors to get into the pasta for the best taste!
Cooking Tip:
When serving you want your pasta to be cooled. I drain mine and leave it in the colander then run cold water over the pasta to cool quickly. Typically you do not want to rinse your pasta, or the sauce will not be absorbed in it. The only time it is acceptable to rinse pasta is when you are using it for a cold dish, such as pasta salad. Once cooked you can add it to the rest of your salad.Can I make this Pasta Salad ahead of time?
Normally yes, you can make almost any pasta salad ahead of time. With this one, you still can get most of it done in advance. Go ahead and cook your pasta. Mix that up with the other ingredients and the mayo/sour cream. Store in the refrigerator. It should last roughly 2-4 days in the refrigerator.Nutrition
The very best pasta recipe I've ever had! I shared the link on my FB!
Thank you!!
For the nutrition facts listed above.. how much is a serving size.. sounds sooo good.. was thinking to add chicken..
This was so quick and easy to make, not to mention super yummy!!! I topped it with deep fried jalapeños when serving and it was a big hit, definitely making again!!
This recipe was delicious & easy too. We had company coming & my husband wanted me to make a pasta salad to go along with the grilled chicken & brats he was making. I had all the ingredients to make this so thought I would try it. Everyone including myself liked it. I’m deleting any other taco pasta salad recipes I have pinned because this one is the one I like the best. It’s a keeper!
So happy to hear that! Thank you Val!
I love pasta salads and will try this taco pasta salad.
I hope you enjoy it!
No 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!
You can skip the mayo and just try it with more sour cream instead. Hope you enjoy it!
How much will this make? Thinking about making it for a pot luck.
Hi 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!
Can you make this a day ahead?
Hi 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!
Do you need to use mayo or does miracle whip work too?
Hi Maureen! I use moo for this recipe. Miracle whip would work though! Let me know how you like it!
Hi 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.
Hi 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!
Can I use ranch dressing (the liquid) instead of the powder?
Hi 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!!
Do you cook the corn first?
If 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.
Do you drain the corn before you add it ti the salad?
Yes I do drain first! Thanks Jan I'll update the recipe now!